Cheese: Asiago Pressato (ah-see-YAH-goh preh-SAH-toh)
Where: Sommacampagna, Verona, Italy
Milk: cow, pasteurized
Shape: wheel (~28lbs)
Flavor: mild, light mushrooms and butter
Asiago Pressato or Fresco is not an artisan cheese. It’s also not the “young” version of the hard Asiago that most of us know. In actuality it’s a common Italian “industrial” cheese. It’s young, “pressed” to speed up ripening and sold as a table cheese.
It’s a good snacking cheese, good for sandwiches and is a good melty cheese too.
The texture is rubbery and chewy with a pleasntly mild, buttery and just a little mushroom flavor that lingers.
Wines: pair it with a good Italian Rosso whether your tastes run from a lighter Chianti or Barbera to a beefy aged Barbaresco.