|ENERGY||382 Kcal – 1586 Kj|
|MINERALS|| Ca 990 mg, P 660 mg, Fe trace|
A 150 µg – B1, B2, PP trace
Discover the main organoleptic properties of Aged Asiago.RECOGNISE IT BY SIGHT
RECOGNISE IT BY TOUCH
It is compact but soft in structure. As seasoning progresses it continues to harden.
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.
RECOGNISE IT BY SMELL
The smell is reminiscent of bread or pizza dough, dry hazelnuts and almonds.
These are the main organoleptic properties of Aged Asiago.
at least 60 days from the last day of the production month.
This can be:
- "Mezzano" at 4-10 months;
- "Vecchio" over 10 momths;
- "Stravecchio" over 15 months
|CRUST||Smooth and regular|
|SHAPE||Cylindrical with straight sides, flat or almost flat|
|DIMENSION||⦰ 30-36 cm | h 9-12 cm|
|PASTE||Sparse holes of small and medium size, pale yellow colour|
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.
EXTRACTING THE CURDS
The curds are then put on a workbench.
FORMING AND PUTTING INTO THE MOULD
The next step is forming, putting into the mould and applying casein labels, which identify every single form with a progressive number.
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.