Oro del Tempo


"Oro del Tempo" - Seal of authentic flavor.
Oro del tempo.
Seal of authentic flavor

It is time to go back to a more thoughtful and authentic life style, to rediscover the pleasure of convivial moments and recuperate the values of good Italian cooking. "Oro del Tempo" is the answer to the demand for authentic flavors that distinguishes the new trend in consumption.
It offers exclusive cheeses of protected origins with centuries-old traditions.
A new seal rewards the expectations of your tastebuds, an unmistakable emblem that harks back to ancient wax seals. Oro del Tempo.
Oro del Tempo is a trademark coined by Agriform, a company founded in

1980 that combines the production and experience of the largest cooperative diaries in the Veneto region.
Oro del Tempo is the name used by Agriform to exalt the most precious aspect of cheese: the special aging that transforms the nutritious richness of milk into a treasure of natural and fragrant flavors. Agriform evokes a time of high significance: the strong bonds of ancient dairy traditions handed down from father to son now interpreted by Oro del Tempo.
The wisdom of time respects
Nature's rhythms

The flavors of the Oro del Tempo line of cheeses can only come from the wisdom and patience of the old-time dairyman who, at the end of the day, checks the condition of every aging cheese. The two refined images of the Oro del Tempo trademark reflect the warm sunset atmosphere

of the old dairies on the plains and in the mountains; today, as in the past, the Oro del Tempo cheeses are aged in respect of the unchanging rhythms of nature.


The secret of the flavor
is hidden in the territories
of origin

Only on the fertile plains of the Po valley is it possible to find the intense and fragrant flavors of the most famous Italian chees: Grana Padano, with the new heights of quality represented by Stravecchio Oro del Tempo seasoned at least 20 months. The characteristic aromas of the

Prealpine foothills of the Veneto region are the main feature of four famous specialties of Italian gastronomical culture:
Asiago Pressato, Asiago d'Allevo, Montasio and Piave.




This is the Oro cheese that makes the difference.
Not all cheeses of the same type have the same unmistakable flavour.
AGRIFORM invites you to taste the genuine flavour of tradition
by choosing its ORO DEL TEMPO line, a range of cheeses exclusively for you,
that represents the best of the Italian cheese-making tradition.
ORO DEL TEMPO includes a selection of typical Italian cheeses matured for a long time:
Asiago Allevo vecchio, Montasio vecchio, Asiago Pressato and Piave vecchio.
The characteristic aromas of the Venetian pre-Alps play a key role in these delicacies of the inestimable Italian gastronomic tradition.

Asiago d'Allevo
Oro del Tempo:

This is a semi-fat cheese with semi-cooked paste produced in the province of Vicenza, Trento and some areas around Padua and Treviso.
It is made exclusively with semi-skimmed cow’s milk. The paste is compact, with small to medium size scattered holes.
Asiago d’Allevo Vecchio Oro del Tempo is matured for a minimum of 10 months.
Nutritional information
(for 100 g. of Asiago d'Allevo):
Energy:
360 kcal — 1507 kj
Protein:
28 g
Carbohydrate:
none
Fat:
30 g

Distinctive features
Average weight of the form:
8 Kg
Dimension:
ø 30-36 cm
height 9-12 cm
Minimum fat on dry matter basis:
34%

Ideas for the table:

it is an excellent cheese to be eaten throughout the meal and will enhance regional dishes.

It can be grated to add that special extra touch to first courses.

It is an ideal way to end a meal with a local speciality.

It should ideally be accompanied with full bodied red wines such as Cabernet and Teroldego.



Montasio Vecchio
Oro del Tempo:

A table cheese typical of the Friuli Venezia Giulia region and north-eastern Veneto.
 It is a cooked paste cheese, semi-hard, compact, white or straw yellow in colour with regular, even holes.
Montasio Vecchio Oro del Tempo, matured for a minimum of 10 months, has a very aromatic flavour and is pleasantly spicy.

Nutritional information
(for 100 g. of Montasio vecchio):
Energy:
420 kcal — 1750 kj
Protein:
26 g
Carbohydrate:
none
Fat:
34 g

Distinctive features
Average weight of the form:
5,5 Kg
Dimension:
ø 30-40 cm
height 6-10 cm
Minimum fat on dry matter basis:
40%

Ideas for the table:

besides being suitable for a substantial second course, it can also be used as an appetiser or starter, as an ingredient in first courses, or to add extra flavour to second courses.

It is ideal for grating, adding that special touch to pasta dishes or soups.

It should ideally be accompanied with full bodied red wines such as Refosco or Peduncolo Rosso.



Asiago pressato
Oro del Tempo:

This is a typical table cheese which originates from the high plain of the Alps of the same name.
It is a semi-cooked paste cheese, white or slightly straw yellow in colour, with noticeable, irregular holes.
Its flavour is delicate, pleasing and delightfully fresh.
Asiago Pressato Oro del Tempo is matured for a minimum of 30 days.
Nutritional information
(for 100 g. of Asiago pressato):
Energy:
360 kcal — 1507 kj
Protein:
28 g
Carbohydrate:
none
Fat:
30 g

Distinctive features
Average weight of the form:
14 Kg
Dimension:
ø 30-40 cm
Minimum fat on dry matter basis:
44%

Ideas for the table:

it is an excellent table cheese; the perfect ingredient for many recipes, in particular refreshing salads with fruit.

It should ideally be accompanied with light, fruity red wines (e.g. Colli Berici Tocai red, Breganze red, Trentino Marzemino).



Piave
Oro del Tempo:

Piave is the traditional cheese of Belluno. It is hard, with a cooked paste and is made exclusively from cow’s milk taken directly from the valleys of Belluno.
The paste is compact. Its pleasingly intense flavour increases as it matures.
Piave Vecchio Oro del Tempo is matured for a minimum of 5 months.

Nutritional information
(for 100 g. of Piave Vecchio):
Energy:
486 kcal — 2068 kj
Protein:
3,9 g
Carbohydrate:
none
Fat:
39 g

Distinctive features
Average weight of the form:
5,5 Kg
Dimension:
ø 30-32 cm
Minimum fat on dry matter basis:
34%

Ideas for the table:

it is excellent as a main course, such as those in the classical recipes of Belluno cuisine, or as the basic ingredient for sophisticated first courses.

It should ideally be accompanied with full-bodied regional wines such as Raboso del Piave.



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