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Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC cheese, meaning that it is protected by governmental standards regarding where the cheese is produced and the techniques used. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!               
Region: Trento  
Milk: Cow's   
Raw Milk: Raw Milk
Fat:        27%