ASIAGO DOP SEASONED (or allevo) is a Protected Designation of Origin cheese and included among the cheeses protected by the Asiago Cheese Protection Consortium. This consortium guarantees that farms, located in a specific geographical area, provide a correct and healthy diet to livestock and that the collection and processing of milk into ASIAGO DOP FRESCO cheese strictly complies with the processing and maturing procedures defined by the specification. The Protection Consortium also carries out constant checks on cheeses before being placed in the market to guarantee the consumer and quality.
The product is obtained with semi-skimmed raw milk and follows an old tradition craftsmanship in copper boilers. The cooking, the cutting of the pasta and other aspects of the processing guarantee the ASIAGO DOP STAGIONATO unique characteristics and flavours. It is then subjected to a period of cooling, salting and subsequent maturation in the warehouse for a period of not less than 60 days, as indicated in the Asiago PDO Production Regulations.

Produced: Caseificio San Rocco Italia

Ingredients :
MILK, lactic ferments, rennet and salt
Origin of milk :
Veneto (Italy)
Allergens :
Imported by La Bella Italia 10 Nevis Street, Petone New Zealand