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Asiago pressato is an Italian cow cheese produced in Veneto
The place of origin of this cheese coincides with the area that gave it its name: the Asiago plateau. And there is hardly a case since the area is characterized by fertile soils and has an excellent rich forage, it is worth remembering is always an essential element in determining quality and characteristics of a cheese. The technique originated local dairy. Already in 1000 the plateau of the seven municipalities was renowned place of pasture for their flocks, from which we drew excellent wool and a tasty cheese. It is track use, still in vogue among the mountaineers of the old place, called by the dialect of "pegorin" the current Asiago, although this is now made ??exclusively from cow's milk. We must therefore wait until the beginning of the sixteenth century to the gradual spread of cattle occur also in the valleys of Vicenza. A number of coincidences then pushed for the abandonment of sheep in favor of more profitable and difficult breeding of large dairy herd. First of all a more widespread concern for the hay meadows which, if well cared for, allowed forage production much more conspicuous than those obtained from traditional grazing. But also intervened purely commercial reasons. Asiago lacked a reasonable business arrangement, and soon realized that the local merchants in town vaccine products (calves, cheese, butter) were the most popular and best-paid than those obtainable from the herds. During the long period of adaptation of mountain livestock that followed, the need arose spontaneously to give the dairy product processing rules of the place more and more precise and definite that unify and make it recognizable cheese produced there. And Asiago was born. His fortune and fame are still quite recent. Because a product will spread and be successful, it is not necessary for the market, it may have a certain amount. This began to grow at the end of last century when the production was extended to the foothills dell'Asiago, in lowland areas and also in nearby huts Trentino. In order to ensure its quality and characteristics, the production area is currently defined very precisely by the Presidential Decree (DPR 21 December 1978) which recognizes Asiago, who in 1955 enjoyed the traditional designation, the designation of origin. This recognition is reserved for the supreme "cheeses produced in geographically limited observing authentic and unvarying local customs, commodity whose characteristics are derived primarily from its environmental conditions of production." If this environment dell'Asiago production spans four provinces: the whole territory of Vicenza and Trento, and part of the provinces of Padua and Treviso. To closely monitor the place of origin of the product, but also on its product characteristics, we think the Consortium for the protection of the Asiago cheese. Built in 1979 from 56 manufacturers, this facility currently has a membership role of primary importance to farmers and processors to provide such advice useful technique to maintain a consistently high quality. Among the initiatives promoted by this attention should remember the advertising presence and action in support of qualification and upgrading of dairy workers, with the collaboration of the institute made ??the dairy and food biotechnology in Thiene. Always under the control of the consortium is the management of origin mark. The flag that also aims to protect consumers from confusion with similar cheeses expected to be reported on each form consortium with the mark indicates the number of dairy, the abbreviation of the province and the word "Asiago" stamped on the rind (the side the shape). There are two types of Asiago commercially available. The first, oldest, is called Asiago d'breed and is certainly the closest to the tastes and traditions of the old mountain altopianesi. It 'called "the breed" because he is a seasoned real "herd" conducted with special care in suitable housing. This is done using only cow's milk allowed to stand for six to twelve hours in special containers in order to allow the creaming. The origin is mainly Friesian cows and to a lesser extent (40%) from brown mountain. More rarely used milk from two milkings, of which only the first is skimmed, resulting in a higher percentage of fat in the cheese. It follows the work in the boiler and the subsequent extraction of the curd, whose shape is modeled in special wooden molds and later in other plastic to impress the brand Doc. Salting is done with the brine or possibly dry using kitchen salt. Depending on the duration of the subsequent maturation, there are two types of Asiago of breed: the "pimp", mature in 3-5 months, and the "old", slightly spicy flavor, aged for 9 months or more. Once released from maturing, the breed of Asiago are presented with forms 9-12 cm high., Flat face with a diameter of 30-36 and a weight ranging from 9 to 12 Kg The dough is typically compact internal , grainy, straw-colored and with a few small or medium size. The taste, especially in the older forms, is typical and with a strong personality. The other type of product Asiago, Asiago, but should be reserved for those who prefer flavored cheese less decided, more soft, sweet and delicate. Its commercial success, also thanks to the Consortium, which has promoted the spread betting on his taste that responds particularly well to the current market demands, has been remarkable, so that today the production and sale of "pressed" reach 130,000 tons per year, compared with about 37,000 dell'Asiago of breed. Unlike the latter it is a cheese made from whole milk, and therefore more fat, with a very short curing time (20-40 days). It is generally produced in dairies of any size located in lowland areas and has a production technique is very similar, except for some details especially the cooking temperature of the curd and the salting method to that used for the Asiago d ' I breed. In addition to the sweet flavor of the dough, the lighter the color difference, the crust thin and elastic and forms of greater height (up to 15 cm). Also from the nutritional point of view the two types of Asiago have some differences and peculiarities. The percentage Asiago keep and richer in protein, has a lower fat content and is more easily digestible thanks to the delicate chemical and physical transformations that occur during the relatively long period of maturation. It 'a great table cheese, especially appreciated all the Triveneto. If matured over the years (gourmets appreciate the mature form for more than two years they call "seasoned" and in particular those on the side of the pitch Vezzena Trento Plateau) is also an excellent grating cheese. Its ancient history did also come as an indispensable ingredient in many regional dishes (polenta, ravioli, "sopa coada", and others). The strong flavor makes it mandatory to pair with red wines of great value. For those who prefer to remain among the local wines, excellent choice of Merlot, a wine with a ruby ??red color, fragrant and also with a long tradition behind it. As for the Asiago, to characterize the nutritional qualities, appreciation by the consumer and the wine selection is above the short period of maturation. It should also help the rich and active presence of lactic acid bacteria. The percentage of fat with low cholesterol content also reaches 48%. Good presence of protein (268 grams per pound of cheese) and, as with a good table cheese, minerals and vitamins (A, B, B2, PP). The mild taste makes him accompany preferably with white or rose