Asiago pressato cheese

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Asiago pressato cheese

Asiago pressato (or fresh Asiago) is made with raw or pasteurised (at 72 °C for 15 seconds) cows' whole milk from one or two milkings. It can be sold 20 days after production and it has a mild sweet flavour. It has a white or pale straw colour. The eyes are marked and irregular. The texture is soft and elastic, it's not sticky or greasy.

Its aroma is reminiscent of yogurt and butter. It has a pleasantly mild taste, not salty, never bitter and melts easily in the mouth.

Origin

  • Alpine pastures of the Asiago plateau in region of Veneto and Trentino. The milk comes from four provinces: the entire province of Vicenza and Trento and a small part of the provinces of Padova and Treviso.

Cheese type

  • semi-hard

Milk type

Aroma and taste

  • Its aroma is reminiscent of yogurt and butter. It has a pleasantly mild taste, not salty, never bitter and melts easily in the mouth.

Strength and texture

  • The texture is soft and elastic, it's not sticky or greasy.

Shape, weight and size

  • Wheel shaped with a diameter of 30-40 cm, height 11-15 cm and weight 11-15 kg

How is produced

The milk is heated to 35-40 °C then calf rennet is added. The curd is then cut using a curd knife called "lira" until the granules are the size of walnuts. The curd is then semi-cooked until the temperature of the mass reaches 44 °C. It is then worked benches where it is repeatedly cut and then salted. The curd is placed in moulds and compacted manually or using pneumatic presses for several hours. The cheese is kept at 10-15°C and with relative humidity at 80/85% for at least 48 hours. If the paste was not previously salted, the salting process is done by spreading salt over the surface of the cheese or by soaking it in brine at 20 °C.

The last step is the ageing process (maturation) which lasts at least 20 days and takes place in warehouses with controlled temperature and relative humidity: 10-15 °C and 80/85%.

Nutritional information

For 100 g (aged 30 days):

  • Energy: 368 Kcal = 1526.5 Kj
  • Lipids: 30%
  • Proteins: 24%
  • Carbohydrates: absent
  • Minerals: Ca 700 mg, P 500 mg, Fe traces
  • NaCI: 1.7%
  • Vitamins: A 150 µg, B1, B2, PP, traces
  • Cholesterol: 85 mg

Serving suggestions

Asiago pressato cheese is tender and can be used in the preparation of sandwiches and panini or as a table cheese.

See also

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Asiago pressato cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Asiago pressato cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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