Asiago Pressato(DOP) 義大利艾斯亞格半硬質乳酪

口感層次：圓鼓形，Asiago Pressato熟成的外皮為白色到象牙白。內芯為象牙白到淺黃色，質地平滑，口感Q軟富有彈性，濃濃的奶油鹹香帶著檸檬香氣，香甜柔和非常適合當零食或配麵包吃，或親友歡聚場合的乳酪板(cheese board) 享用。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。義大利人道地的吃法是單吃配麵包或沙拉米，於正餐或點心時間享用。Asiago Pressato延展性極佳，非常適合入菜料理，製做醬汁、義大利麵、歐姆蛋、濃湯或是乳酪鍋都有不錯的表現。搭配一杯卡本內蘇維翁(Cabernet Sauvignon)讓風味更臻完美。

保存方法：由於含水量極低，開封後要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk.

Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago - fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d'allevo) has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano for 4-6 months, Vecchio for more than ten months and Stravecchio for two years. On the other hand, Asiago Pressato made with whole milk is matured for a month and sold fresh as a softer, milder cheese.

Depending on age, the rinds of Asiago can be straw coloured and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pastas, and sauces.

Albiero started producing in 1938 collecting milk from nearby areas.In 1955 Albiero built the factory in Montorso Vicentino, in Veneto Region, where Lino Albiero, the company founder, established his business activity. The early stages of his activity can be considered handicraft.

In 2012 the branch of Lonigo has been expanded with a doubling of the space assigned to aging and packaging, and this has allowed us to further refine the capabilities of Albiero in proposing to the end consumer with a wide range of hard and semi-hard cheeses. Medium-cooked cheese produced with full fat milk or semi skimmed cow's milk.