The artisanal prodiction
Nowadays we transform daily about 25.000 kg of milk, coming from the surrounding farms, into excellent Asiago Pressato Fresco cheese, the pride of the company. In the last years big investments has been made to improve the production facility up to the highest standards required by the policy document of the Consortium. Nonetheless we maintained our cheese production limited in order to guarantee the excellence of our Asiago. The secret of our cheese is in fact it’s still made following the original artisanal methods, legacy of the territory of Vicenza, in which the skills of the dairyman play a key role in the taste of the final product. A perfect aging, a puffed shape, accentuated holes, a fragrant sent and a smooth paste with delicate and sweet taste are the distinctive elements of the Asiago Fresco di Povolaro.
