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, pleasant flavour, delightfully fresh.
E' pronto in 20/40 giorni dalla produzione.