This Asiago Pressato DOP from Zanetti is a pasteurized cow’s milk cheese produced in northeastern Italy. Asiago has a very sweet and nutty flavour, finishing with a clean palate. As a pressato (‘pressed’) cheese, the milk is heated and mixed with rennet to form curds, which are then loosely pressed into a cheesecloth and allowed to mature for 30-40 days. Characterized by hundreds of small holes, Asiago has a flexible, pleasantly elastic mouthfeel. It makes a great table cheese, but its savoury notes add something special to most dishes.
Italy
