The history of this cheese dates back thousands of years. It is made in a unique area using a traditional dairy recipe that has been handed down from generation to generation. A genuine delicacy, it is produced in two main varieties: Asiago DOP Fresco (Fresh Asiago PDO cheese) and Asiago DOP Stagionato (Aged Asiago PDO cheese).


Asiago Cheese Consortium

Asiago PDO cheese, informing consumers about the designation of origin both in Italy and abroad. Experts from the consortium follow every stage of production from obtaining the raw material to marketing the cheese, guaranteeing compliance with the Product Specifications.


A taste of nature and tradition.

A land where man has always lived in harmony with nature. A geographical area in which you will find rolling hills, spacious plains and valleys embraced by mountains. There is a special microclimate here in the Asiago highlands, so the local vegetation is characterised by great biodiversity.
This gift from nature that nourishes our cows produces fine milk, and fine milk is the secret of making the very best cheese.



Flavours of excellence, affined by time.

    Fresh Asiago PDO cheese

    All the flavour of the freshest milk in this whole-milk cheese aged at least 20 days. Fresh Asiago PDO cheese melts in the mouth, leaving a sweet and sharpish tang with every bite.

  • Fresh Asiago Mountain Product PDO cheese

    A jewel of a natural delicacy, made of milk from mountain pastures, processed and aged for at least 30 days at an altitude of over 600 meters in the pure Pre-Alp mountain air.

  • Fresh Asiago PDO cheese made with vegetable rennet

    Traditional Fresh Asiago PDO made with vegetable rennet extracted from thistle blossoms, ideal for vegetarians looking for an alternative to bovine rennet.

  • Fresh Asiago Reserve PDO cheese

    After aging for at least 40 days, the traditional sweet taste of Fresh Asiago PDO is enriched by an intense tang. With such a unique flavour it could only be called Reserve.

  • 'Mezzano’ Seasoned Asiago PDO cheese

    The delicate sweetness of a flavour-full cheese made from partially skimmed milk, aged 4 - 10 months. A tender, firm cheese with a distinct flavour reminiscent of grass and hay.

  • Aged Asiago PDO cheese

    A rich flavour after maturing for 10 to 15 months. Made from semi-skimmed milk, it tantalises the tastebuds with its characteristic strong, savoury flavour.

  • Extra-Aged Asiago PDO cheese

    A traditional Veneto-Trento specialty made from semi-skimmed milk. Aged for over 15 months, it is made in limited amounts and is sure to surprise with its sophisticated, penetrating palette of flavours.

  • Aged Asiago PDO cheese made with vegetable rennet

    Traditional Aged Asiago PDO made with vegetable rennet extracted from thistle blossoms, ideal for vegetarians looking for an alternative to bovine rennet.

  • Aged Asiago Mountain Product PDO cheese

    The peak of tastiness: made of milk from mountain pastures: processed and aged at an altitude of over 600 meters in the pure Pre-Alp mountain air.



Protected Designation of Origin

Asiago cheese is certified PDO by the European Union. This mark indicates a product the characteristics of which derive from the natural and human factors of its environment of origin, whose production phases take place in a geographically delimited area.


Love at first taste.

Veneto PDO Olive Oil Martini Cocktail

Pour 200 ml gin into a jug and then the Evo Veneto PDO oil. Stir with a bar spoon and place the container in the freezer.  As the oil freezes, it will separate from the gin, forming a film at the top of the jug.

Puff pastry triangles with pears and Asiago PDO Vecchio

Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.

Amarone DOCG sorbet

Preparation of the syrup: In a saucepan, dissolve the sugar in the water over medium heat. Stir continuously until the sugar has completely dissolved. Bring the mixture to the boil and let it boil for 2-3 minutes. Then remove from the heat and allow to cool completely. In a large bowl, now sift the flour and add the salt. Gradually pour in the activated yeast and start kneading.


linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram