Asiago d'Allevo is a cheese produced from the milk of Pezzata Nera and Bruno Alpina cows that graze on the high summer pastures in the mountains of Veneto in northern Italy. According to DOP protection, the production of Asiago d'Allevo cheese can take place only in the provinces of Vicenza and Trento in Italy.
The flavour of the cheese varies according to its age. When it is sold as "Mezzano", at the age of four to six months, the flavour is fresh, mild and lactic. The texture is a pale, straw-coloured interior, supple and semi-soft with irregular small holes and soft, flexible rind. When ripened beyond the age of ten months it is known as "Vecchio". Some Asiago's aged for two years are called "Stravecchio". At this stage, it turns firm, grainy and dry in texture. The flavour also becomes quite intense and spicy, as it ages. A fully mature Asiago has a smooth, regular rind. The aroma is suggestive of yeast or dried fruit.
Excellent as a table cheese, serve with salami, crusty bread, grapes, figs or a light and fruity wine. Try it grated over pastas, potatoes, soups, rice and salads, or melted in quesadillas, omletes, sandwiches and pizza. It goes well with a variety of beverages such as red wine, cranberry juice, and sparkling grape juice.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
382 - 417 kcal per 100 gr.
26.9 - 28 gr. per 100 gr.
31 - 33.9 gr. per 100 gr.
34 - 45 %
2.14 - 2.4 gr. per 100 gr.
23.6 gr. per 100 gr.
86 mg. per 100 gr.
900 - 990 mg. ( + 7% )*
660 mg. ( + 32% )*
*(the difference from the average value)
9,9 - Individual visits per month (average)
452 - All individual visits
18 08 2016 - Date of publication of this article
04 12 2016 - Date of last edit