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Chefs Eat Toasties Too

By Darren Purchese

Published 2017

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Veneto, Italy
There are two different types of Asiago on the market. The young Pressato is pliable, with soft notes of sweetness and acid, and has a great pH for melting, resulting in a very stringy pull. The matured Asiago is aged like a parmesan with deeper flavours and a denser texture.

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