Asiago Cheese

Essay specific features

 

Issue:

History

 

Written by:

Anna M

 

Date added:

March 20, 2014

 

Level:

University

 

Grade:

B

 

No of pages / words:

2 / 560

 

Was viewed:

1401 times

 

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Essay content:

Many countries today make and produce Asiago. There are two types of this delectable cheese. The first type of Asiago is called Pressato. Pressato means “fresh.” The fat substances in this type of Asiago can be no lower than 44%. The high fat content is due to the use of whole milk that has been left to develop for 20-40 days...
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The high fat content is due to the use of whole milk that has been left to develop for 20-40 days. The milk may be pasteurized or raw. It is an off-white color and milder in flavor than the other type of Asiago. Being a soft, fragrant cheese it serves wonderfully as a hors d’oeurve. D’allevo is the second type of Asiago cheese...
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