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Asiago Vecchio Italian Cow cheese made in Trentino Alto Adige
Old Asiago cheese Asiago Vecchio has an unmistakable flavor, a strong personality and a taste that is slightly spicy, semi-cooked and grainy with a few small holes in a straw color. Product is usually in late autumn and winter with low-fat milk, selected from the pastures of the beautiful mountains of Trentino and those of the Asiago Plateau, which, together with the long natural aging process, guarantee the quality and enhance the rich flavor.
It is a great table cheese, eaten alone or as an accompaniment to the dishes of the regions of origin. It's also rich in protein with a balanced presence of fats, minerals and vitamins. It should be accompanied with red wines. Brand Consortium "TN 207" "VI 191" Seasoning time: 9 months or more forms from 8-12 kg
| Type of Rennet | Animal |
| Aroma | Mild |
| Flavour | mild or strong |
| SUGGESTED WINE TYPE | dry or dry |
| Consistency | semi hard |
| SUGGESTED WINE COLOR | white or white |
| SUGGESTED HONEY TYPE | dandelion |
| Dough Processing Texture | pressed |
| Fat content | Fat |
| Processing Temperature | Cooked |
| Crust | undefined |
| Temperature Treatment of milk | Raw |