Weight: 400
Maturation: 30-40 days
Cheese Type: Cooked, Pressed cheese
Italian cheeses are diverse, and here is a perfect example!
Born in the 20’s and made on the Asiago-Alpine Plateau, this Italian moutain cheese is a delicate cow milk cheese, cousin of the Swiss Gruyere. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour.
It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Wine Pairing:
Red wines (Cabernet Sauvignon), Italian wines
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Your Cheese Club Team
2 reviews for Asiago Pressato
Nicolas Guyon –
It’s versatile and pairs well with a variety of dishes, but it didn’t leave a lasting impression. Good, but not great
Boothby –
Bland, tasteless, rubbery.
I won’t buy this again, in a hurry.
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