Nonna's Pantry presents Toniolo classic Italian cheeses.
This is Asiago Fresco DOP. So called because the curd, after coagulation, is mechanically broken, half-cooked and put into shape, then pressed to facilitate adequate whey bleeding. The salting, which takes place first in paste, is completed after the brine pressing. The creaminess and the flavor it acquires when it is seasoned optimally make it a product of unquestionable class. It is one of the most popular Italian PDOs in the world. Born to be consumed young, it matures for only 20 days, and is intended for those who prefer a sweet and soft taste.