Production techniques

It is obtained from the transformation of pasteurized whole cow’s milk from one or two milkings and is ready 20-40 days after production. The result of careful selection, the wheels that express the typical characteristics of traditional Veneto cheese making, or rather those that are creamier, sweeter and have more marked holes, are granted the “ORO DEL TEMPO” brand.

Maturation:
- Asiago Pressato Fresco: 20 days
- Asiago Fresco ORO DEL TEMPO: 30 days