€ 4,30 for 250g ca.
The Asiago DOP Mezzano is a hard semi-fat cheese with a semi-cooked texture, typical of the homonymous plateau in the Alps. It features a smooth and regular rind; while the paste is compact and grainy with a straw-yellow color, featuring small to medium-sized holes. Its flavor is distinctly sweet.
The Asiago DOP Mezzano is produced from the dairy processing of milk from one or two milkings exclusively of cattle; after collection and before cheese-making, the milk undergoes a first partial skimming treatment by rising, and may subsequently be thermized.
This cheese is obtained by subjecting the wheel to at least 4 months of aging, for a maximum period of 10 months.
The aged Asiago, also known as d’allevo, has ancient origins in the homonymous plateau which has allowed the local population to live off the land and the vast pastures of sheep for centuries.
It was around the year 1000 that the tasty cheese made from sheep's milk was born, which is still called "pegorin" in the lively Vicentine dialect.
Documents from those years attest that this cheese had become so renowned that the inhabitants of the seven municipalities paid duties and tributes to the lords of Padua in the form of small cheeses.
However, it was around the 16th century that cattle began to be preferred over sheep because their grazing method, which did not tear grass from the roots but gently sheared it, helped to prevent landslides and erosion of the thin layer of humus covering the underlying rocks.
Thus, cow's milk replaced sheep's milk, leading to the birth of the dairy technique that is still preserved and passed down in the mountain dairies of the Asiago plateau and has spread to the dairies in the surrounding areas of Vicenza and Trento, forming the production area for Asiago DOP cheese.
The Asiago DOP Mezzano is indeed the one that most adheres to the strict tradition of the plateau cheesemakers. Asiago obtained the Protected Designation of Origin in 1996, becoming a symbol of Made in Italy worldwide, highly appreciated not only in Italy but also abroad.
Asiago is a typical cheese of the homonymous plateau and is produced in the area that stretches from the plains of the Po Valley to the mountain pastures of the Asiago plateau and Trentino.
The area of milk collection and production of the Asiago DOP cheese specifically touches four provinces: the entire Vicenza and Trento and a small part of Padua and Treviso.
Ingredients: cow's milk, salt, lactic ferments, rennet.
Non-edible rind.
Energy 1730 KJ - 417 kcal
Fat 33.9g of which saturated fatty acids 23.6g
Carbohydrates 0g of which sugars 0g
Proteins 26.9g
Salt 2.14g
The Asiago DOP Mezzano is an excellent table cheese but also great for grating, perfect for enhancing regional typical dishes. Suitable for a quick appetizer enjoyed on its own or paired with sliced meats and eggs, the Asiago DOP Mezzano is also recommended at the end of a meal, served plain or with fresh fruit, perhaps pear.
Well-paired with honey, comps, and jams, this cheese shows its excellence in refined tastings.
The choice of wine depends on its aging: generally, the more the cheese is aged, the more the wine it accompanies should be structured, possibly barrel-aged like, for example, Cabernet Colli Berici, Colli del Trasimeno red, or Cannonau.
€ 4,30
for 250g ca.
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Veneto
Asiago DOP Allevo Mezzano 250g
