History

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 Sweden.
Around the year 1500, sheep were gradually replaced by cows because cows, unlike sheep, did not pull up the grass by its roots when they grazed but gently cropped it, averting landslides and the slipping of the thin layer of humus which covered the rocks just below the surface.
Cow’s milk eventually replaced sheep’s milk completely and the cheese-making technique, which is still practised today in the alpine huts on the plateau and was also adopted in the dairies in the territories around Vicenza and Trento provinces, which make up the production area for Asiago PDO cheese.
Besides the different origins of the milk, the local people, strongly attached to their roots, continued to call it “pegorin” up until the XIX century. The ever increasing exports would lead to the popularizing of a name that refers back to the production area called “Asiago”.
Made with semi-skimmed milk and aged from 2 months to 1 year and beyond, matured Asiago cheese, also called "d’Allevo" (which means "raised", indicating the care and attention given to its maturation process, like a child), is the one that most closely follows the rigorous tradition of the cheese makers on the plateau.
Asiago was awarded the Protected Designation of Origin status in 1996. Asiago PDO cheese is a symbol of the Made in Italy brand that is highly valued both in Italy and abroad.