Asiago Pressato DOP is a cow’s milk cheese from the Veneto region of Italy, with a soft, white to straw-colored paste with small holes.

• Milk: whole cow’s milk, pasteurized
• Region: the Asiago plateau and nearby areas of Veneto and Trentino
• Style: fresh, semi-soft, with lactic notes and a slightly sweet finish
• Aged: about 20 to 40 days
• Protected: Asiago DOP

What the DOP means

The DOP label means the name Asiago is legally protected: the cheese has to be made in a defined area following a set specification. See What does DOP or PDO mean on a cheese? for more. Pressato is the young version; the aged one is called d’allevo, and you can read about the difference in Fresh Asiago.

How to use it

It’s mild and semi-soft, so it works on a sandwich, melts well, and goes especially well with cured meats like ham or prosciutto.