Asiago is an Italian cheese from Veneto, it has a strong and intense taste, the aroma increases with ageing, and goes very well with yellow flour, porcini mushrooms, and vegetables are a real delicacy, as an ingredient in baked pasta, pies, crepes, croquettes is ideal, cut into cubes makes the salad a really appetizing dish.
- Asiago is a typical cheese of the homonymous plateau and is produced in the area that goes from the Po Valley to the highlands of the Asiago plateau and Trentino.
- Our choice is in particular that of favouring the differences and peculiarities, selecting the productions still almost artisanal, even if this sometimes can mean having a non-homogeneous production.
- The most characteristic production batches, with rounded and irregularly shaped rounded holes and a sweet and harmonious taste, are, therefore "selected" in name and in fact through the colouration of the black crust. This is the Asiago Pressato DOP Black Selection: a pearl in Veneto dairy production.