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Caciotta di Asiago is an Italian cheese made from cow's milk and produced in Veneto
Production territory: Asiago plateau, in the province of Vicenza.
The caciotta is a typical product of the farms of the Asiago plateau, which have always been packed for centuries by the shepherds of the area. With simple steps, a tasty cheese is obtained, easy to store, even if it is long, which is part of the gastronomic traditions of the area due to its comfort and ease of consumption.
Product description: This cheese is made with whole raw or partially skimmed cow's milk. It is a soft and fresh cheese, which must be consumed within 1 month after being made.
Production technique: After coagulation, the milk reaches a temperature of 33 ° C.