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One of the most famous cheeses around the world is Asiago cheese, produced exclusively and exclusively on the plateau of the same name and in the surrounding area (more specifically in some of the Trentino and Piedmontes of Padua and Treviso).
Its flavor is unique in the world, impossible to replicate. It seems to have very ancient origins. The first sources of this cheese date back to the sixteenth century, when, along with sheep breeding, the cattle breed in the plateau also.
During World War I production slowed, as the area was, unfortunately, the scene of the worst battles. He was shooting well in the post-war period.
In order to taste the authentic Asiago DOP cheese, protected by a specially created consortium, you can turn to suppliers who supply directly from the producers of this delicious cheese.
You can taste two types of Asiago: aged Asiago, which is left to rest for months, and its softer version, with a shorter maturing.
Asiago cheese is a delicious cheese, and is very versatile in the kitchen. It can be sliced together with a nice plate of slices, salads, or to keep the risotto.
Here's an example of risotto, enriched by this delicious cheese.
ASIAGO, APPLE AND SPECK RISOTTO
Rice Carnaroli (320 g)
Mele golden (2)
Speck with thick slices (120 g)
Asiago cheese (50 g)
Grana Padano grated (20 g)
Butter (40 g)
Vegetable broth (1 l)
Dry white wine (150 ml
Black pepper (q.b.)
Cut into cubes the speck and the private apples of peel and torsol.
Finely chop the shallot.
In a large casserole, melt the butter, then add the shallot and let it dry to low flame. Add the rice and let it toast.
Once the rice is transparent, melt it with 100 ml of white wine. Wet it all with a bowl of broth and add the cubed speck.
Continue adding broth by hand as you see it dry, stirring often.
In a separate pan, cook the apples, wetting them with the remaining wine and a little broth.
Once the rice has come about halfway through, combine the apples with the liquid that will be formed. Allow the whole to dry by forwarding the cooking.
Once the rice is ready, add the grain, the Asiago and the pepper, stirring to mix the ingredients to your risotto.
It is advisable to enjoy this freshly prepared risotto.
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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