Production techniques

It is obtained from the transformation of cow’s milk from one or two milkings. After it has been collected and before its made into cheese, the milk undergoes partial skimming by means of separation and is then cooked at a later time. Mezzano is obtained after at least four months of aging; the maturation process can be prolonged up to twelve months and beyond to obtain the highly prized Vecchio cheese, distinguished by the ORO DEL TEMPO brand.

- Asiago Stagionato: from 2 to 4 months
- Asiago Stagionato Mezzano: from 4 to 10 months
- Asiago d'Allevo Vecchio ORO DEL TEMPO: over 10 months