Asiago DOP Fresco Maso is not just a cheese; it's a piece of history, an indissoluble bond with the Venetian and Trentino mountains. Every taste is a journey through time, a tribute to the cheesemaking art that has been handed down for centuries among high-altitude pastures, bringing the authentic flavour of a unique territory to your table.
"Il formaggio Asiago è 'un dono della montagna, che racconta la storia e il lavoro di un popolo'."
đź“Ť Origin and History
Regione: Altopiano di Asiago (Vicenza, Veneto) e province limitrofe (Vicenza, Padova, Treviso, Trentino-Alto Adige).
Periodo: Medioevo (origine formaggio ovino), XVI-XIX secolo (transizione a latte vaccino)
The origins of Asiago date back to the distant Middle Ages, when a sheep's milk cheese was produced on the Asiago Plateau, land of the Cimbri. It was only from the 16th century, and more widely in the 19th, that production progressively converted to cow's milk, thanks to the increase in cattle breeding, giving rise to the version we know and appreciate today. The practice of transhumance and the use of 'malghe' (mountain dairies) have always characterized its production.
🏛️ Tradition
The tradition of Asiago is deeply linked to 'malga' life, where shepherds, called 'malgari', transformed the fresh milk of recently milked cows. This ancestral knowledge, made of skilled gestures and respect for the rhythms of nature, has been handed down from generation to generation. Asiago Fresco, in particular, is the most immediate and direct expression of this tradition, preserving intact the delicacy of mountain milk.
L'Asiago rappresenta un pilastro dell'economia e della cultura delle comunità montane dell'Altopiano. Non è solo un prodotto alimentare, ma un simbolo di identità territoriale, resilienza e legame con la terra. Ha sostenuto generazioni di famiglie ed è un ambasciatore del gusto italiano nel mondo, testimone della sapienza casearia di un'intera regione.
🏅 Certificazione DOP
Asiago has been recognized as a Protected Designation of Origin (DOP) since 1996 at a European level. This certification guarantees that the cheese is produced, processed, and elaborated in a specific delimited geographical area (Asiago Plateau and surrounding areas in Veneto and Trentino) and according to strict production regulations. The DOP mark protects the authenticity and quality of the product, ensuring consumers of its origin and adherence to traditional techniques that give it its unique and inimitable characteristics.
⚙️ Production
Asiago Fresco, also known as 'Pressato', is produced with pasteurized whole milk. After coagulation, curd breaking, and partial draining, the curd is pressed into molds for several hours, an operation that gives it its characteristic softness and compact shape. This is followed by salting, often in brine, and a brief aging period of a minimum of 20 days and a maximum of 40 days, which enhances its fresh and sweet notes, as described for Asiago DOP Fresco Maso.
Unique Characteristics:
- Pasta morbida ed elastica, di colore bianco o paglierino chiaro, con occhiatura irregolare e sparsa.
- Sapore dolce e delicato, con note lattiche fresche e un leggero sentore acidulo, tipico del latte intero.
- Profumo che ricorda lo yogurt e il burro, con fragranze che evocano i pascoli di montagna.
- Prodotto esclusivamente con latte vaccino intero proveniente dalla zona DOP.
đź’ˇ Did You Know...
- Originally, Asiago was a cheese produced exclusively with sheep's milk, used to preserve excess milk and for trade with the lowlands.
- There are two types of Asiago DOP: Asiago Fresco (or Pressato), soft and delicately flavoured, and Asiago Stagionato (or d'Allevo), a semi-hard or hard cheese, with a more intense and spicy flavour, depending on the aging period.
- The name 'Asiago' derives from the eponymous Plateau, the heart of its production and a historical site of important battles during the First World War, where the cheese was a fundamental food for soldiers.
- The Consorzio Tutela Formaggio Asiago (Asiago Cheese Protection Consortium), founded in 1979, is the body that oversees the production and marketing of the cheese, ensuring compliance with the DOP regulations.
🍽️ Recommended Pairings
- Focaccia, fresh bread, or breadsticks, to enhance its creaminess and sweetness.
- Fresh fruit (pears, grapes, figs) and light jams, especially berry jams or acacia honey.
- Light and fruity white wines, such as a Pinot Grigio or a Prosecco, or clear craft beers.
- In fresh salads, canapés, toasts, or for stirring into risottos and creams, adding a delicate and melting touch.
🛍️ Discover ASIAGO DOP SCAT. FRESCOMASO CA 14KG PZ CAF
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