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.
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| ENERGY | 368 Kcal – 1526,5 Kj |
| LIPIDS | 30% |
| PROTEIN | 24,5% |
| CARBOHYDRATES | none |
| MINERALS | Ca 700 mg, P 500 mg, Fe trace |
| NACL | 1,7 % |
VITAMINS | A 150 µg – B1, B2, PP trace |
| CHOLESTEROL | 85 mg |
Discover the main organoleptic properties of Fresh Asiago.
RECOGNISE IT BY SIGHT
RECOGNISE IT BY TOUCH
It is soft like a sponge cake and has an elastic feel.
RECOGNISE IT BY TASTE
It has a delicate and pleasant flavour.
RECOGNISE IT BY SMELL
The aromas are reminiscent of yoghurt and butter.
These are the main organoleptic properties of Fresh Asiago
| SEASONING | At least 20 days |
| CRUST | Thin and elastic |
| SHAPE | Cylindrical with straight or slightly convex sides; flat or almost flat |
| WEIGHT | 11 - 15 Kg |
| DIMENSION | Diameter 30-40cm - Height 11-15cm |
| TASTE | Delicate and pleasant |
PASTE | Holes marked and irregular, colour white or slightly yellowish |
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.
SEMI-COOKING
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.
PORTIONING
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.
ORIGIN MARKING
The forms thus obtained are put into marking moulds to impress the Asiago PDO mark on the edge of the form.
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.
SEASONING
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.
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