Asiago DOP Pressato e Stagionato: Differenze di Utilizzo
Altopiano di Asiago, Veneto
Asiago DOP is produced in two fundamentally different forms from the Asiago plateau of Veneto: Pressato (fresh, 20–40 days, made from whole milk, mild and elastic) and Stagionato d'Allevo (aged 3 months to 2 years, made from semi-skimmed milk, progressively sharper and firmer). The fresh Pressato is a table cheese; the Stagionato is a cooking and grating cheese. Their applications in Venetian cuisine diverge completely: Pressato in fresh preparations; Vecchio and Stravecchio as a grating cheese to rival Parmigiano.