Asiago Dop
The Asiago cheese takes its name form the area it is produced in, namely the Altopiano di Asiago. Its origins date back to the year 1000, when sheep milk was used. With the advancement of breeding techniques, around 1500, sheep were substituted by cows, therefore the kind of milk obtained changed too, and Asiago was produced with vaccine milk. Thus the dairy production technique still used today was created in the Altopiano area and in the small dairy farms operating in this area, too. In the 20s, a new technique involving a brief maturation period was introduced, so that the Asiago cheese is produced today in two different types, the mature version ('d'allevo') and the fresh type ('pressato').
Consumption
Asiago cheese is a rich and balanced product, suitable for all diets and at all ages. It can be eaten for the pleasure of eating cheese or it can be used as an ingredient in the preparation of pasta, cakes, traditional pizzas and many other typical dishes. The Asiago is well accompanied by red wines of the Vicenza and Trento areas: in particular the fresh type is delicious with fruity wines, while the mature type of cheese prefers strong wines such as Breganze Pinot Noir, Colli Berici Cabernet and Teroldego Rotaliano.
Identification
The quality marks of Asiago Dop
The real Asiago Dop is the one branded on the rind with the mark of the Controlling Consortium. The product can also be recognised by the following marks: a series of written "ASIAGO", the DOP initials and a registration number impressed on the rind of every form.
I.D. card
- Type
- Semi-hard dough cheese produced from vaccine cow milk in two different types: fresh (full-cream) and seasoned (partially skimmed milk)
- Description
- Mature Asiago cheese is presented in forms of a 9-12 cm height, with a diameter of 30 to 36 cm and a weight which varies from 9 to 12 kg; the dough is compact, granulous and yellowish in colour with the presence of aeration and bird's eye; the fresh type has a slimmer crust and a height of 15 cm
- Characteristics
- Mature Asiago is very tasty and strong according to the maturation phase reached; the fresh type is less decisive, softer, sweeter and more delicate
- Area of production
- Asiado is produced in the province of Vicenza and Trento and in two confining areas in the province of Treviso and Padova
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96, 21st June 1996; national recognition with DPR 21st December 1978 issued on Guri n.91 dated 1st April 1979; DM 29 september 1980, published on the GURI n. 290 of 22 october 1980
