Asiago DOP

Luigi Guffanti 1876

Orginally from the region Veneto, Northern Italy, this cheese made from cow's milk is generally used as a "table" cheese in Italy. Appreciated by many due to its soft inner paste, generalized by large airy holes and sweet and light taste, Asiago Fresco DOP has been aged for less than 3 months.

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CAD $ 17.10

CAD $ 5.70 per 100 gr

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Fact

Country of Production Italy
Region Veneto
Manufacturer Luigi Guffanti

Details

This a certified DOP cheese - all the milk producers of Asiago DOP belong to the certified Asiago production and the Consortium.

Serving suggestions: It should be used with delicate red wines, fresh fruits and soft bread or rolls and even veggies.

Production method: artisan

Salting: dry

Ripening: between 20-30 days

Fats: 48% M.F

Producers: dairies in Vincenza, Trento, Padova and Treviso regions

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.

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Asiago DOP

Asiago DOP

Orginally from the region Veneto, Northern Italy, this cheese made from cow's milk is generally used as a "table" cheese in Italy. Appreciated by many due to its soft inner paste, generalized by large airy holes and sweet and light taste, Asiago Fresco DOP has been aged for less than 3 months.

Write a review

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