ZARPELLON - Fresh Asiago DOP cheese - A quarter (approximately 3 kg)

ZARPELLON - FRESH ASIAGO DOP CHEESE - A QUARTER (APPROXIMATELY 3 KG)

In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced since the year 1000. Initially sheep's milk was used, while from 1500, with the progressive increase in cattle breeding on the plateau, the raw material used was only cow's milk. The Protected Designation of Origin (DOP) is the best guarantee of excellence of an agricultural product -European food. In the case of Asiago cheese, it indicates that its qualities are mainly due to the geographical environment in which it is produced, including natural and human factors, and that its production, transformation and processing takes place exclusively in the area of ??origin. Fresh Asiago it is a cheese with a young taste and the flavor of freshly milked milk, it melts in the mouth releasing a sweet and slightly acidic note. Digestibility, palatability, the presence of live lactic ferments are qualities appreciated by nutritionists who propose Asiago Fresco for a correct and healthy diet. In 1935 Giuseppe Zarpellon decided to found a dairy products business at the foot of the Venetian pre-Alps. In 1971 he started the new production activity featuring typical local and national cheeses such as Grana Padano, Montasio, Asiago, Provolone and butter. Today Zarpellon represents an international reference for the production, packaging and marketing of butter and cheeses . The milk used is the result of strictly controlled feeding of the cattle. Each processing phase is subjected to assiduous control, to guarantee the consumer the maximum in terms of quality. Ingredients: MILK, salt, lactic ferments, rennet. Average nutritional values ??per 100 g of product: Energy value (KJ/Kcal) 1518/366, Fats 30 of which Saturated 21, Carbohydrates 0 of which Sugars 0, Proteins 24, Salt 1.7.