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ZARPELLON - Fresh Asiago Cheese DOP - A Quarter (3 kg. Approx) - Italian artisan product

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Product ID: 56017329

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yeseatis

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About the item

In the Plateau of Asiago, which takes its name Asiago cheese, since the year Mille was produced a tasty cheese. Initially they used sheep's milk, and 1500, with a rising share of the bovine herds on the plateau, the raw material used is the only cow's milk..
The Protected Designation of Origin DOP is the best guarantee of excellence of a European agro-food product. In the case of Asiago cheese, it indicates that his qualities are mainly due to the geographical environment in which it is produced, including natural and human factors, and that its production, processing and preparation takes place exclusively in the area of ??origin..
The Asiago Fresco has a cheese with young taste and flavor of fresh milk, it melts in your mouth releasing a sweet note and slightly sour. Digestibility, palatability, the presence of live lactic cultures are qualities appreciated by tionists offering the Asiago Fresco for a proper and y diet..
In 1935 Giuseppe Zarpellon decided to found a trade of dairy products at the foot of the Venetian Alps. In 1971 starts the new production starring the national and local cheeses as Grana Padano, Montasio, Asiago, Provolone cheese and butter..
Ingredients: MILK, salt, lactic ferments, rennet. Average tional values per 100 g of product: Energy value (KJ / Kcal) 1518/366, s 30 Of which saturated 21, Carbohydrates 0 Of which sugars 0, Proteins 24, Salt 1.7..

In the Plateau of Asiago, which takes its name Asiago cheese, since the year Mille was produced a tasty cheese. Initially they used sheep's milk, and 1500, with a rising share of the bovine herds on the plateau, the raw material used is the only cow's milk.The Protected Designation of Origin DOP is the best guarantee of excellence of a European agro-food product. In the case of Asiago cheese, it indicates that his qualities are mainly due to the geographical environment in which it is produced, including natural and human factors, and that its production, processing and preparation takes place exclusively in the area of origin.The Asiago Fresco has a cheese with young taste and flavor of fresh milk, it melts in your mouth releasing a sweet note and slightly sour. Digestibility, palatability, the presence of live lactic cultures are qualities appreciated by tionists offering the Asiago Fresco for a proper and y diet.In 1935 Giuseppe Zarpellon decided to found a trade of dairy products at the foot of the Venetian Alps. In 1971 starts the new production starring the national and local cheeses as Grana Padano, Montasio, Asiago, Provolone cheese and butter.Today Zarpellon is an international reference for the production, packaging and marketing of butter and cheese. The milk used is the result of strictly controlled feeding of cattle. Each processing step is subject to regular monitoring, to ensure consumers the highest in quality. Ingredients: MILK, salt, lactic ferments, rennet. Average tional values per 100 g of product: Energy value (KJ / Kcal) 1518/366, s 30 Of which saturated 21, Carbohydrates 0 Of which sugars 0, Proteins 24, Salt 1.7.

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