Cheese, half-cooked, produced with cow's milk in two different varieties Cheese type Asiago d'allevo (ripened variety) Asiago pressato (fresh variety) Seasoning max. 2 years Mezzano (medium-ripe variety): 4 - 6 months 20 days Form cylindrical, with straight sides, and flat or almost flat upper and lower surfaces cylindrical, with smooth, convex sides, and flat or almost flat upper and lower surfaces Size 30 - 36 cm diameter; 9 -12 cm high 30 - 40 cm diameter; 11 - 15 cm high Weight 8 - 12 Kg 11 - 15 Kg Crust smooth and regular fine and elastic Appearance and consistency small holes, straw colour, crumbly larger holes, light colour Flavour distinct piquant taste sweet, delicate taste   Corso Fogazzaro, 18 - 36100 Vicenza - tel +39 0444321758 fax +39 0444326212 - mail: asiago@asiagocheese.it