Confezioni Asiago Fresco

Fresh Asiago's in forme

It is the typical Italian table cheese, extremely versatile also in the kitchen, deriving his name from the highlands of the Alps between the Vicenza and Trento administrative provinces. It is produced under the European Union PDO discipline (Protected Designation of Origin), in restricted areas
Made with whole cow's milk, it's a semi-cooked cheese, usually matured between 20 and 40 days, white to slightly yellowish in colour, with marked and irregular holes. It has a delicate, ...

Fresh Asiago's vacuum packs

Vacuum packagings allow the longest preservation of the cheese cut. Oxygen's absence allows a 6 month shelf-life. One fourth's wheel cuts are available for trade customers and Horecas.


 

Fresh Asiago's thermoformed packs

Thermoformed packagings come in rigid plastic tubs with resealable peel-off film, filled with modified atmosphere, for a 4 month packages' shelf life. But thermoformed packagings could also come in flexible double-film easy-to-open vacuum packs and a 6 month shelf life.


 

Fresh Asiago Oro del Tempo

It is a typical table cheese originating from the Asiago Alpine plateau, aged for a minimum of 30 days. A special selection of the wheels with the characteristics that best represent Veneto cheese-making tradition, creamy, sweet and more consistent holes give it the quality of being marked ORO DEL TEMPO. It has is delicate, pleasant and delightfully fresh taste. Able to enhance traditional regional dishes, it can be used to add flavour to first courses or be eaten alone at the ...

Fresh Asiago in protective atmosphere


Wrapping Fresh Asiago under protective atmosphere (food level carbon dioxide and nitrogen) allows to bring to table a cheese slice as if it was just cut. Proposed portion weights span from 200 to 400 g, fixed predetermined or approx weight.