It's a fresh cheese originating from the Asiago Alpine plateau.
It is a semi-hard, semi-cooked cheese made with pasteurised cow's milk, white to slightly straw yellow in colour, with marked and irregular holes and a thin and elastic rind. Rich in live milk enzymes, it has a delicate, supple and pleasant taste with  a delightful aroma of milk.


Fresh Asiago was created in the Asiago plateau, an area full of pastures and, unlike the matured version, is obtained in the valley areas and normally by large dairies. The history of this cheese is fairly recent: in fact, its production dates back to the 1920’s.Fresh Asiago is also called “Asiago Pressato” because as soon as the cheese wheels are produced, they are compacted using manual or hydraulic presses in order to dry them out as much as possible. This “new” product was well liked by consumers because of its sweet and supple taste. Asiago was awarded the Protected Designation of Origin status in 1996.

The territory

Asiago is a typical cheese produced in an area which stretches from the meadows of the Po Valley to the Alpine pastures of the Asiago plateau and Trentino. The milk is collected and the Asiago PDO cheese is produced in four provinces: the ...