It's
a fresh cheese originating from the Asiago Alpine plateau. It is a semi-hard,
semi-cooked cheese, white to slightly straw yellow in colour, with marked and
irregular holes and a thin and elastic rind. Aged for 20/40 days, it is rich in
live milk enzymes.
Flavour
Profile: It has a delicate, supple and
pleasant taste with a delightful aroma of milk. Sharp, tangy and creamy.
