Asiago Pressato Cheese

Asiago Pressato is a semi-soft, cow's milk cheese originating from the Asiago plateau in the Veneto region of Italy. It is known for its smooth, elastic texture and a pale yellow interior dotted with small, irregular holes. The rind is thin and edible, often slightly waxy to the touch. This cheese is younger and milder than its aged counterpart, Asiago d'Allevo, making it more approachable for a variety of culinary uses. Its production is deeply rooted in the traditions of the Alpine pastures, where the quality of the milk contributes significantly to the cheese's unique characteristics.

Asiago Pressato has its origins in the Asiago plateau, a region renowned for its dairy farming and cheese production. The cheese's history dates back to the Middle Ages, when local farmers began producing cheese as a way to preserve milk. Over time, the production techniques evolved, leading to the creation of two distinct types of Asiago: the fresh, semi-soft Pressato and the aged d'Allevo. Asiago Pressato was developed to offer a milder, more versatile cheese that could be enjoyed by a broader audience, while still maintaining the rich heritage of the region's cheesemaking traditions.

Asiago Pressato is made from whole cow's milk, which is heated and then curdled using natural whey or rennet. The curds are cut, cooked, and pressed into molds, which gives the cheese its name ('Pressato' means 'pressed' in Italian). After molding, the cheese is brined to enhance flavor and preserve it. Unlike its aged counterpart, Asiago Pressato is aged for only 20 to 40 days, resulting in a softer, more pliable texture. The shorter aging process also allows the cheese to retain more moisture, contributing to its mild flavor and smooth consistency.

Asiago Pressato offers a delicate, buttery flavor with a slight tanginess and a hint of sweetness. Its aroma is mild and milky, with subtle grassy notes reflective of the Alpine pastures. The texture is smooth and slightly elastic, making it easy to slice or melt. The cheese's mildness makes it a versatile option for those who prefer a less intense cheese experience.

Asiago Pressato pairs beautifully with light, crisp white wines such as Pinot Grigio or Soave, which complement its mild flavor without overpowering it. For beer enthusiasts, a pale ale or lager can be a refreshing match. On the food front, it works well in sandwiches, melted over polenta, or as part of a cheese board with fruits like pears and apples, and nuts such as walnuts or almonds. Its mildness also makes it a great addition to salads or as a topping for pizzas and flatbreads.