Asiago Pressato DOP
Asiago Pressato DOP or Asiago Fresco DOP is a cheese produced from fresh pasteurized cow's milk in the provinces of Vicenza, Trento, Padova and Treviso, Italy. To make Asiago Pressato, the cheesemaker heats the milk and mixes it with rennet to form curds. They are then loosely pressed into a cheesecloth and allowed to mature for 30-40 days. The main difference between Pressato and d'Allevo is the use of milk and the ageing process. Nearly 75% of the Asiago cheeses produced are Pressato.
Asiago Pressato is a semi-soft cheese with large but irregular shaped holes. It has a thin and elastic crust with soft, buttery, white-yellowish paste. It tastes sweet, buttery, delicate and tangy and has a slightly, salty aftertaste. The taste is reminiscent of cream and fresh milk. Pressato cheese goes well with sandwiches and salads as it is easily cut, cubed, sliced or melted.