Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk.
This fresh cheese is imported from Italy. The outside thin shell is a pasta filata curd made of cow's milk mozzarella while the insides contain a soft, stringy mixture of curd and fresh cream.
The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.
This fresh cheese is imported from Italy. The outside thin shell is a pasta filata made of buffalo milk mozzarella while the insides contain a soft, stringy mixture of curd and fresh cream.
The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.
