ASIAGO cheese

Directly from the Italian Alps

A land of wonders. In the beginning there was Venice, an historical marvel and commercial hub. Later, the breathtaking Dolomite mountain range was discovered. This is the Veneto region, which has a long history with deep-rooted traditions & local dishes. In the Asiago area, the milk from cows grazing in its low-lying valleys is used to produce an Italian “classic”. Also known as "Asiago Pressato". This one, Marco Polo couldn't have brought back from the silk road.

Milk: Cow

Cheese Type: Semi-Soft

Cheese Care: Wrap and refrigerate for up to 10 days

Rinds: Not Edible

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