mountain muscle
New member
needtogetaas said:Yes mostly. The type you are talking about is called Asiago d'allevo Its aged more and harder in texture. Mostly used grated on salads and things like that. Asiago Pressato is younger and more smooth. Used for sandwiches and thingslike that. I spent 4 years in Vicenza Italy. The town of Asiago is in the Vicenza province and its the only place in the world real official Asiago cheese is made.
You will never get to taste a better Asiago Pressato then you will in some of the shops in Vicenza. Sadly I will prob never taste it like that again myself.
I have only seen yellow and white. The white is great with a slice off of a granny smith.
The yellow is good but crumbling and gritty.
I think it is called presatto that I prefer. I will have to check tomorrow at the store.