Asìno Classico originated in the mountains of Pieve d’Asio, in the area of Clauzetto from ancient methods of conservation. The age-old production techniques yield a cheese to be slowly savoured, with unique, complex flavours. Asìno Classico production requires the use of 5 day old cheeses of Latteria Tosoni.
The fresh cheeses are soaked for about 3/4 months in wooden vats containing the "Salmùerie", a mixture of milk, cream and salt. During this period Asìno Classico acquires unique and complex aromas and flavours for true connoisseurs. After
being removed from Tosoni’s centuries-old Salmùeries, the cheese is milky white, rindless and with soft consistency. It is served with boiled potatoes or grilled polenta, but is also excellent stirred into risottos and in innovative pairings with toasted bread and fig chutney, accompanied by a good passito wine.