This is a typical product of the Veneto region and was already in production in the year 1.000 in the area which gave it its name, the Altopiano dei Sette Comuni, although at that time it was made using milk from sheep which moved from one area of the plateau to another. With the passing of time the sheep made way for cows in around 1.500, and so cows’ milk replaced that of the sheep and the dairy technique which is still typical today in the area where this cheese is produced was developed.
The most ancient, is definitely Asiago Allevo, whose forms are only cut following months of maturation. It features a cylindrical form with low sides and has an average weight of 8 to11 kg, the dough is compact with sparse small and medium holes, with a straw yellow colour. The flavour is sweet in the younger forms, slightly spicy and typically have a granular dough as the maturation process proceeds.
In the nineteen twenties the production of a new kind of Asiago cheese with a shorter maturation time began, which was known as Asiago Pressato because the forms produced underwent pressing using manual or hydraulic presses. This “new” product has suited the tastes of the modern consumer who favours soft sweet flavours. It is characterised by its rather large rounded form, its white or slightly yellow dough with its irregular pronounced holes which make it easily recognisable even to the untrained eye. In the production of Asiago Pressato DOP, precisely due to its brief maturation period and the softness of its dough, more so than in other varieties, the quality of the raw materials used is fundamental. In this cheese the aromas of the milk are present in an almost pure form or with notes of butter and the skill of the dairyman lies in his ability to make the dough soft but not sticky or greasy.
Our choice is to especially favour differences and unique qualities, by selecting production processes which are still almost artisan in nature, even though this can sometimes lead to a non homogenous production. The most typical production lots, with their rounded forms and their evident and irregular holes and the sweet harmonious taste are then “selected” according to name and the coloration of their black rind. This is Asiago Pressato DOP Selezione Nero: a pearl of the Veneto dairy tradition.
Table cheese (PDO status) with semi-cooked dough produced using whole cows’ milk deriving from the specific area as set out in D.M. 06/06/95.
Cow’s milk, salt, rennet, milk enzymes. Treated on the surface with preservatives E203 and E235 and colorant E172 in the black coloured version.
Non edible rind.
Compact dough with sparse medium and small holes, light yellow colour, the rind is smooth and regular in the Allevo version.
White or slightly yellow dough with pronounced irregular holes, thin elastic rind in the Pressato version.
Sweet and delicate, with fresh fragrance, milky for Pressato; full strong taste, slightly spicy as maturation progresses in the case of Allevo.
Minimum 20 days for Pressato (generally extended for the parts selected for black coloration); minimum 3 months for Allevo.
Cylindrical form with sides of diameter 30 to 38 cm. Form more rounded and average weight around 14 kg for Pressato; straight side and lower average weight (8 to 11 kg) for Allevo.
Specifications and nutritional information
40% approx for Pressato
32% approx for Allevo
Fat content total 30% approx
Fat content dry
44% approx for Pressato
34% minimum for Allevo
25% approx for Pressato
28% approx for Allevo
370 Kcal for Pressato
380 Kcal for Allevo
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Lysteria Monocytogenes Absent in 25 g
Salmonella PP Absent in 25 g
Conservation and storage
Store in a cool dry place.
Must be transported at a temperature between +4° and +12° C.
Loose forms: three layers of six forms.
Boxed: six layers of six forms.
Loose forms: six layers of seven forms.
Boxed: seven layers of six forms.