Fresh Asiago is a cheese with a young flavour and a taste of milk fresh from the cow, melting in the mouth to release sweet and slightly sour notes.
The cheese’s digestibility and palatability, and the presence of live lactic ferments, are qualities appreciated by nutritionists who recommend Fresh Asiago for a good, healthy diet.
|368 Kcal -1526,5 Kj||30%||24,5%||none|
|Ca 700 mg, P 500 mg, Fe tracce||1,7%||A 150 µg - B1, B2, PP, tracce||85 mg|
|at least 20 days||diameter 30-40cm
|thin and elastic||cylindrical with straight or slightly convex sides; flat or almost flat|
|11 - 15 Kg||holes marked and irregular, colour white or slightly yellowish||delicate and pleasant|
RECOGNISE IT BY SIGHT
The cut cheese presents a white or pale yellow colour. The holes are marked and irregular.
RECOGNISE IT BY TOUCH
It is soft like a sponge cake and has an elastic feel.
RECOGNISE IT BY SMELL
The aromas are reminiscent of yoghurt and butter.
RECOGNISE IT BY TASTE
It has a delicate and pleasant flavour.
HOW FRESH ASIAGO IS PRODUCED
TRANSFORMATION OF THE MILK
Fresh Asiago DOP cheese is obtained by the transformation of whole cow’s milk. The milk in the heated vat coagulates thanks to a bovine enzyme, rennet, at a temperature of between 35 and 40°C, forming the curd.
CUTTING THE CURD
The “lira”, or curd knife, is the instrument used for cutting the curd, a process that continues until the curd forms grains similar in size to a nut.
In the semi-cooking stage, the curd is brought up to a temperature of around 44°C. At the end of this stage, the curd is extracted from the vat and placed on a work bench.
CUTTING THE PASTE
The paste, on the work bench, is repeatedly cut, dried, salted and turned. These stages are sometimes automated with the use of continuous processing systems.
Next come the stages of portioning up the paste, placing in presses, and applying progressively numbered casein code markers to the still-warm cheese in order to identify each wheel.
PRESSING AND MOULDING
The cheeses are pressed with manual or pneumatic presses for several hours. The cheeses thus obtained are placed in marking moulds (“fascere”) to stamp their edges with the Asiago DOP mark.
COOLING AND SALTING
The cheese is kept for at least 2 days in conditions of controlled temperature (10 – 15°C) and humidity (80 – 85%), before completing the salting process, either dry or in brine.
The final stage of preparation is the seasoning of the Fresh Asiago cheese, which must take place over at least 20 days at a temperature of around 10 – 15°C and a humidity level of 80 – 85%, and must be carried out within the area of origin.