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Born on Mònt d’Ás, in the splendid setting of Val d’Arzino, territory of Pieve d’Asio from which it takes its name, Asìno cheese, thanks to its savoury taste that in Friuli is called salmistrà, has conquered the most demanding palates for centuries.
Compact paste of whitish colour, without holes or with fine holes, savoury, pronounced and slightly spicy taste. The curd is cooked and the formaggella that is obtained, after pressing, is pressed and matured for up to several months in the “salmùeries”.
Asìno P.A.T. cheese
€5.60
Born on Mònt d’Ás, in the splendid setting of Val d’Arzino, territory of Pieve d’Asio from which it takes its name, Asìno cheese, thanks to its savoury taste that in Friuli is called salmistrà, has conquered the most demanding palates for centuries.
Compact paste of whitish colour, without holes or with fine holes, savoury, pronounced and slightly spicy taste. The curd is cooked and the formaggella that is obtained, after pressing, is pressed and matured for up to several months in the “salmùeries”.
Curiosity: The secret of Asìno cheese consists in leaving fresh cheeses immersed in a brine of milk, cream and salt called salmùerie, whose mysterious doses, handed down from generation to generation, together with the sensitivity and experience of the producer, guarantee a result with the good flavor of an ancient recipe with all its load of savory flavors preserved over time.
Use and pairings: The Friulian tradition accompanies it with polenta or boiled potatoes. It also finds various uses in the kitchen: with vegetables, in fondue, on meat or melted in a soft omelette.
Data sheet
- Production italian region
- Friuli-Venezia Giulia
- Type of milk
- Cow milk
- Certification type
- P.A.T. - traditional Italian agri-food products
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