Aged Asiago is a flavourful cheese with a strong personality. It should be chewed slowly until its aromatic notes explode in the mouth. It can be “Mezzano” (medium seasoned), “Vecchio” (mature) or “Stravecchio” (extra mature) depending on the seasoning.
Aged Asiago is a product much appreciated for its uniqueness and its flavour, whose strong personality differentiates it from any other seasoned cheese. It can contribute up to 50% of daily protein requirements, with a protein content of high nutritional value.
|382 Kcal -1586 Kj||30%||over 24%||absent|
|Ca 990 mg, P 660 mg, Fe trace||2,4%||A 150 µg – B1, B2, PP, trace||86 mg|
|at least 60 days from the last day of the production month. This can be:
- “Mezzano” at 4-6 months
- “Vecchio” over 10 months
- “Stravecchio” over 15 months
|diameter 30 – 36 cm;
height 9 -12 cm
|smooth and regular||cylindrical with straight sides, flat or almost flat|
|8 – 12 kg||sparse holes of small and medium size, pale yellow colour||sweet (Mezzano)
RECOGNISE IT BY SIGHT
The cut cheese presents a yellow or pale yellow colour. The eye formation is of small or medium size.
RECOGNISE IT BY TOUCH
It is compact but soft in structure. As seasoning progresses it continues to harden.
RECOGNISE IT BY SMELL
The smell is reminiscent of bread or pizza dough, dry hazelnuts and almonds.
RECOGNISE IT BY TASTE
The taste is strong and flavourful. The rich aroma develops with seasoning and the flavour is enhanced by pleasant and even piquant notes.
HOW AGED ASIAGO IS PRODUCED
TRANSFORMATION OF THE MILK
The milk used for the production of Aged Asiago is cow’s milk with the cream partly skimmed off the top.
Coagulation is achieved with the addition of a bovine enzyme, rennet, at a temperature of around 35°C.
CUTTING THE CURD
The curd is cut with an instrument known as the “spino”. This continues until the curd forms pieces the size of a hazelnut.
At the semi-cooking stage, the curd is brought to a temperature of around 47°C and then placed on a work bench.
Then comes the shaping, placing into moulds and applying casein codes, which use a progressive number to identify every single cheese. After several hours the cheeses are turned and, with special marking moulds, their edges are stamped with the Asiago DOP origin mark.
COOLING AND SALTING
The cheese is kept for at least two days in conditions of controlled temperature (10-15°C) and humidity (80-85%) and then salted, either dry or in brine.
The final stage is the seasoning, which must take place over at least 3 months and must be carried out within the area of origin, in warehouses with controlled storage temperature and relative humidity.
Based on the seasoning, the cheese may be described as:
Aged Asiago Mezzano (Medium Aged Asiago), seasoned for 4 to 6 months: a full but still sweet flavour
Aged Asiago Vecchio (Mature Aged Asiago), seasoned for 10-15 months: strong flavour, lightly piquant
Aged Asiago Stravecchio (Extra Mature Aged Asiago), seasoned for over 15 months: intense, richly savoury flavour