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Asiago Pressato DOP

  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Veneto

  • Type: semi-soft

  • Fat content: 48%

  • Texture: creamy and smooth

  • Rind: natural

  • Colour: white

  • Flavour: nutty, sweet

  • Aroma: fresh

  • Vegetarian: no

  • Synonyms: Asiago Fresco, Asiago Fresco DOP Mitica®

  • Alternative spellings: Pressato

Asiago Pressato DOP (Asiago Fresco DOP Mitica®) is a cheese produced from pasteurized cow's milk in the provinces of Vicenza, Trento, Padova and Treviso, Italy.  To make Asiago Pressato, the milk is heated and mixed with rennet to form curds. They it is 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 medium-sized holes. It has a thin and elastic crust with a soft, buttery, white-yellowish paste. It tastes sweet, buttery, delicate and tangy. The taste is reminiscent of cream and fresh milk. The cheese goes well with sandwiches and salads as it is easily cut, cubed, sliced or melted.

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