Asiago d'Allevo portion 450 g ca

Asiago cheese has a very ancient history, which dates back to the beginning of the last millennium. The production of Asiago was initially carried out using sheep's milk. Later, around 1500, cow's milk began to replace sheep's milk, as the flavor of the product was more pleasant and rich on the palate. From here was born the dairy technique still used today in the malghe and in the dairies that produce the Asiago we know today. It is produced by the dairy transformation of the milk of one or two milkings of exclusively cow origin. This cheese is obtained by subjecting the wheel to at least 4 months of aging, for a maximum period of 10 months.

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