Asiago

Asiago DOP is a cheese that takes its name from the homonymous plateau in the Vicenza area, where it has been produced for over a thousand years. It exists in two distinct versions: "Asiago Pressato" (fresh, mild, minimum aging of 20 days) and "Asiago d'Allevo" (aged, ranging from Mezzano to Stravecchio).

Asiago d'Allevo Stravecchio, aged for over 15 months, develops an intense, peppery flavor with notes of dried fruit and alpine herbs. The malga version, produced in summer above 1,000 meters, is the most sought-after.

It is the cheese of the plateau par excellence, perfect on the table, grated over pasta and risottos, or in shavings with honey.