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Authentic Mediterranean Food Produce From Italy, Spain, Greece & Portugal


Pressed Asiago


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This Asiago is produced with unpasteurised cows milk in the Vicenza province, in northeastern Italy. To make this cheese, the milk is heated and mixed with rennets to form curds. It is then pressed in a cheese cloth and allowed to mature for 30-40 days. It has a thin rind with a soft, buttery paste. Its flavours are sweet, buttery and delicate, with a slightly sharp aftertaste. U/P Cows


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