Pecorino Fresco Toscano     Origin Italy

Pecorino Fresco Toscano Origin Italy

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Asiago Pressato Cheese Asiago Pressato or Asiago Fresco (Asiago Fresco DOP Mitica ) is a cheese produced from fresh pasteurized cow's milk in the provinces of Vicenza, Trento, Padova and Treviso, Italy. To make Asiago Pressato, the cheesemaker heats the milk and mixes it with rennet to form curds. They are then loosely pressed into a cheesecloth and allowed to mature for 30-40 days. The main difference between Pressato and d'Allevo is the use of milk and the ageing process