It's a hard, semi-cooked, semi-fat cheese made with thermised cow's milk typical of the Asiago Alpine plateau.
It has a smooth, regular rind; it has a compact and granular straw coloured paste with a few small or medium size holes.
Depending on the different agings, it is characterized by either a more sweet taste (Mezzano) or by a more intense and fragrant taste (Vecchio).


Matured Asiago, also called “d’allevo”, has a long history in the Asiago plateau which for centuries allowed the local population to live off the land and large herds of sheep.
This is the enchanting and fertile location where this delicious cheese was created from goat’s milk in the year 1000, which today is still called “pegorin” in the Vicenzan dialect.
Documents from back then showed that this cheese had become so well-known that the inhabitants from the seven communities used to pay duties and fees in the form of cheese to the rulers of Padova. They even said that in the thirteen century, Ezzelino III da Romano used to select the best form of the year to send to his father-in-law’s table, Emperor Frederick II of ...

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 ...