There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.

ASIAGO PDO

CHEESE

Product Description

Asiago cheese originates from the Asiago Plateau, the largest in Europe. Here immersed in nature the mild climate, wholesome air, pure water and rich vegetation provide pastures for cows nourishment. In turn they produce natural milk which becomes a unique, natural and healthy-tasting cheese which is processed following strict guidelines. Behind Asiago PDO, there is a thousand-year-old history made up of alpine traditions which are preserved and enriched every day.

Type of Milk: Cow

Production Area: Asiago PDO takes its name from the plateau of Asiago, the area where it was born. Now this cheese is produced in an area, in the North East of Italy, that goes from the irrigated valley of Po, to the mountains of the Asiago Plateau in Veneto and the Region of Trentino. Only the Asiago produced in the Provinces of Vicenza, Padua, Treviso and Trento can be considered the original PDO product. Asiago PDO cheese that is produced entirely at an altitude above 600 meters and with milk from farms within this area may also bear the distinction “Product of the Mountain”.

Appearance and Flavor: Asiago Fresh PDO is delicate and enjoyable and it pleasantly melts in the mouth leaving an irresistible sweet and slightly sour taste. The white or slightly straw color is characterized by marked and irregular cracks; it has the taste of freshly drawn milk. Asiago Aged PDO has a strong and savory taste that increases with aging. It is straw-colored and is characterized by small or medium-sized cracks.

Origins: The production of a tasty sheep cheese in the area of the plateau of Asiago is dated back to the year 1000 BC. In the XVI century sheep’s milk were replaced with cow’s milk and a new technique of production of this cheese, still used today. The seasoned typology is the oldest version of the cheese, while the Asiago Fresh PDO born in the early twentieth century.

Production: There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO. The first one is produced with whole milk and is matured for at least 20 days. Asiago Fresh PDO’s aging period is 20-40 days. Asiago Aged PDO is produced with partially skimmed milk and is aged for a period of 3 to over 15 months. According to the aging period, it is called “Mezzano” (4-6 months), “Vecchio” (over 10 months) and “Stravecchio” (over 15 months).

Gastronomy: Melted, sliced, diced, grated: in the kitchen, Asiago PDO is the most versatile ingredient because its consistency is made to enhance all dishes, on all occasions. Asiago PDO has to be wrapped in cling film and conserved in a temperature of 8-9°C/46-48°F. Suggested Wine Pairings: Asiago Fresh PDO: With Prosecco or Franciacorta. Asiago Aged PDO: Chianti or Amarone della Valpolicella

CONSORZIO TUTELA FORMAGGIO ASIAGO

CONSORZIO TUTELA FORMAGGIO ASIAGO

Corso Fogazzaro, 18 - 36100 Vicenza
0444 321758 - [email protected]
Website

RECIPES

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FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME

Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.


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FETTUCCINE WITH ASIAGO AGED PDO AND BUTTER

Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water.


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GREEN APPLES WITH ASIAGO AGED PDO MOUSSE

To prepare the mousse, warm the Asiago Aged PDO with a little cream.


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PRODUCTS

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