Asiago DOP/PDO Maturo
Authentic Fine Food imported from Italy
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Asiago DOP/PDO Maturo is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or, more precisely, in the Asiago high plateaux region. It subsequently spread down to the plains of the surrounding provinces and, as frequently happens, a fresh cheese version called Pressed Agiago was also created.
Organoleptic characteristics
Aspect and texture
hard, yellow paste with very small holes
Taste
intense, pungent, dry
Serving suggestions
Full bodied, aged, red wines. Chestnut honey, Italian hot fruit mustard. Rye Bread.
