Asiago Pressato is one of the most famous Italian DOP cheese which has its roots in the agricultural tradition of the Asiago Plateau in the Prealps of Vicenza. Asiago Fresco di Povolaro is made by fresh whole milk coming exclusively from selected surroundings farms so that itﾒs processed short after itﾒs been milked. Following the original ancient artisanal production method, the curd is cooked, formed and then pressed to facilitate the spill of the whey. Salt is manually added by the dairyman and when ready the wheels of cheese rest for some time in a pickle.
Asiago Fresco di Povolaro has a pale yellow smooth paste, presents quite big holes scattered in the whole wheel that determine the recognizable puffed shape, sign of a perfect aging. The distinctive soft and delicate taste makes it a wonderful cheese to be eaten alone or as an ingredient for delightful Italian recipes.