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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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| ||Asiago Stravecchio|
Description: A wheel of semihard cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter. Affinage for Asiago cheeses is generally from 4-8 months, but Stravecchio may be aged for more than 2 years. As it ages it hardens and becomes a good grating cheese. As this is matured for longer than Asiago or Asiago Vecchio the flavour is even sharper and stronger.(PDO).
Pronounced: ah-SYAH-goh stah-VEHK-kyoh
Most frequent country: Italy
Most frequent region: Vicenza in the Veneto
Also known as: Vezzena
See places: Italian food and cuisine, Veneto, Vicenza
See foods and dishes: American Asiago, Asiago d'Allevo, Asiago Pressato, Asiago Vecchio
See: Denominazione di Origine Controllata