Asiago PDO

Production Area

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Asiago PDO is a semi-cooked cheese made with cow’s milk, produced in two typologies: Pressato (pressed), with whole milk, and d’Allevo (nurtured) with skimmed milk, that has a more decisive flavour.

Production Method

A starter culture, cow’s rennet and a small quantity of salt are added to the milk. After curdling and breaking of the curd, the product is semi-cooked and pressed for around 12 hours; the cheese forms are conserved for 48 hours in an environment with a temperature between 10-15°C. The forms are then dry salted or salted in brine. The minimum period of ripening is 20 days for Asiago PDO Pressato and 60 days per Asiago PDO d’Allevo, and the process must take place within the production area, in storerooms with a temperature of 10-15°C. Asiago PDO accompanied by Prodotto della Montagna (Mountain Product, of an altitude higher than 600 m.a.s.l.), must be obtained from the milk of mountain breeds that have been milked two or four times; in this case, the ripening process lasts a minimum of 30 and 90 days respectively for Asiago PDO Pressato and Asiago PDO d’Allevo. The product must be processed and ripened on the premises of businesses located in the mountains.

Appearance and Flavour

Asiago PDO Pressato has a thin and elastic rind, with a white or slightly straw-colored interior that has irregular and defined eyes. It has a soft, sweet and delicate flavour. Asiago PDO d’Allevo has a smooth and even rind, with a compact interior ranging from straw yellow to amber in colour; there is a scattering of small-to-medium sized eyes. It has a decisive and savoury flavour and a characteristic aroma.

Production Area

The production area of Asiago PDO is within the territory of the Province of Vicenza, as well as in two bordering areas in the provinces of Padua and Treviso, in the Veneto region; within the Autonomous Province of Trento.

History

In around 1,000 A.D, a delicious sheep’s milk cheese was produced on the plateau that gives Asiago PDO its name, also known as the Altopiano dei Sette Comuni (The Plateau of the Seven Municipalities). In around the XVI century, sheep were replaced by bovine, whose milk gave birth to the dairy technique that is still used in the Malghe region today. D’Allevo is the oldest type of Asiago cheese, whereas production of the Pressato typology began during the 1920s.

Gastronomy

Asiago PDO Pressato has a shorter shelf life than the D’Allevo. In fact, Asiago PDO D’Allevo can be conserved for up to a year, provided it is kept in a suitable environment. Asiago PDO should be wrapped in cling film and conserved at a temperature of 8-9°C. Asiago PDO Pressato can be eaten alone or diced in salads, sliced over fried eggs, in baked pasta and as a pizza topping. Its delicacy requires white, fruity and fresh wines or smooth rosés, such as Valpolicella PDO, Vernaccia di San Gimignano PDO and Biferno PDO Rosé. Asiago PDO d’Allevo is best served with fresh fruit at the end of a meal. The Stravecchio typology (heavily aged) can be grated.

Marketing

The product is sold in the following typologies: Asiago PDO Pressato (incl. Fresh); Asiago PDO d’Allevo (incl. Matured); on the label of the latter, the words Mezzano (medium aged), Vecchio (aged) or Stravecchio (heavily aged) may also be written. Both typologies may indicate “Prodotto della Montagna” if produced in the mountain area. It is sold whole, in large slices or as pre-packed pieces.

Distinctive Features

The freshly produced forms of Asiago PDO Pressato are pressed with the use of manual or hydraulic presses, hence the name. Only at the termination of the pressing process, which lasts several hours, are the forms inserted into the molds.

REFERENCE BODY

INSPECTION BODY

AZ AGRICOLA MARINI TARQUINIO

Via Maglio 26
Carmignano di Brenta (PD)
Tel: 0495958371

Casearia Monti Trentini SPA

Via Zona Industriale, 1
Grigno Valsugana (TN)
Tel: 0461775800
Email:
Sito Web:

CASEIFICIO DEL COLLE Snc di Colombara O e Flli

Via S. Maria Annunziata, 6
Sovizzo (VI)
Tel: 044455109

CASEIFICIO FINCO di Finco Gianfranco

Via Lecche, 42
Enego (VI)
Tel: 0424490149

CASEIFICIO PENNAR ASIAGO Soc Coop Agricola

Via Pennar, 313
Asiago (VI)
Tel: 0424462374
Email:
Sito Web:

CASEIFICIO SOCIALE CASONA DI POZZOLEONE Sca

Via Casona, 13
Pozzoleone (VI)
Tel: 0444462391
Email:

CASEIFICIO SOCIALE COMPRENSORIALE DI PRIMIERO Sca

Via Roma, 179
Mezzano (TN)
Tel: 043962941
Email:
Sito Web:

CASEIFICIO SOCIALE SAN VITO POVOLARO Sca

Piazza Redentore, 50
Povolaro (VI)
Tel: 0444590488
Sito Web:

L’arte casearia di Battistin Tulio e Irmas

Via Mazzini, 1
Altavilla Vicentina (VI)
Tel: 0444572241
Email:

LATTE TRENTO Sca – Stab di Fiavé

Via A. De Gasperi, 12°
Fiavè (TN)
Tel: 0465735004
Email:
Sito Web:

LATTEBUSCHE Soc Coop Agr

Via Nazionale, 59
Busche di Cesiomaggiore (BL)
Tel: 04393191
Email:
Sito Web:

LATTERIA DI CAMAZZOLE Soc Coop Agricola

Via Breda,10b
Carmignano di Brenta (PD)
Tel: 0495957592
Email:

LATTERIA SOCIALE DI TRISSINO Soc Coop Agricola

Via C. Battisti, 34
Trissino (VI)
Tel: 0445962239
Email:

LATTERIA SOCIALE VILLA DI CASTELGOMBERTO Sca

Via Villa, 83
Castelgomberto (VI)
Tel: 0445940380
Email:

LATTERIE VICENTINE Sc Stab Bressanvido

Via S. Benedetto, 4
Bressanvido (VI)
Tel: 0444660603
Email:
Sito Web:

Società Agricola Cooperativa Pedemontana S Pio X

Stabilimento Via Valcavasia 40
Cavaso del Tomba (TV)
Tel: 0423942022
Email:
Sito Web:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 21,067,238 95 12
2015 21,622,571 106 12
2014 21,457,496 115 12
2013 22,001,823 109 11
2012 23,362,041 112 10
2011 17,686,774 97 7.3
2010 17,791,697 96 6.1
2009 18,466,171 99 5.0
2008 18,260,424 113 5.5
2007 22,044,229 - 7.6
2006 22,702,291 - 6.5