Sickles Cheese of the Week

Week of June 23rd

Asiago Pressato DOP

by Agriform

 Fresh Asiago is one of Italy’s favorite cheeses for a reason. Its fresh, milky flavor makes it irresistible to cheese lovers of all ages. Asiago Pressato is made with whole, pasteurized milk and is aged between 20 to 40 days. It is semi-cooked, and takes the name of Pressato because after production, it is pressed to help eliminate the whey. Asiago Pressato is delicate and fresh-tasting, and the texture is semi-soft with a marked eye formation. The paste usually leans towards a slight straw coloring.

Delicious as a table cheese with Pinot Grigio, it is also excellent when used in cooking because of its exceptional melting quality. Asiago Pressato is a DOP cheese. Although it is named for the Asiago plateau, its production area encompasses four provinces in northeastern Italy: Trento, Vicenza and parts of Padua and Treviso. Asiago Pressato represents 75% of the total Asiago production in the region. The producer, Agriform, is a leader in the realm of traditional Asiago. As a modern company, it is committed to quality and ancient techniques of cheesemaking.

Asiago Pressato makes an interesting substitute for Gruyère or Swiss in quiches!