Asiago family

Pron. Ass-see-ar-go

History of Asiago

A cheese produced in the North eastern part of Italy.
The PDO restricts the cattle & milk to be from the area in order to be called Asiago.
Around 1600, Asiago was first mentioned during an important festival featuring wool and cheeses. The production of Asiago is comprised of 4 Northern provinces; Vicenza, Padova, Trento and Treviso.

Asiago is a town in the Vicenza region, 1000mtrs above sea level.

This cheese is said to be one of the oldest cheeses from the region dating back to . Latin texts mention dairy production in the region during the 5th Century.
During the time when the church would demand ‘rent’ paid in cheese. At the time ewes milk was used, then later cows milk. The PDO became very important to preserve this cheese and its region.

Maturing

Asiago is available in 5 ages.

Asiago Fresco (Fresh)

has a partial cooking of the walnut sized curds, when it is then salted and then pressed into moulds where the cheese has its stenciled banding applied to imprint the name of the cheese. After 3 weeks it is released yet the cheese doesn’t reach maturity until after 50 days of ripening. It is said to be best enjoyed before 2 months of age.

With a soft elastic texture and irregular eyes, it smells like butter with an yoghurt like acidity, sweet with a slight acidity on the palate.

Asiago Stagionato (Aged)

The milk is left to settle where the cream is removed from the surface and then go through the same process as above with more pressing to remove excess whey.

Asiago Mezzano (Medium)

aged upto 6 months with a compact texture, smells of milk and fresh grass with a sweet taste.

Asiago Vecchio (Old)

aged up to 16months with a firm texture, smells of grass and fresh fruit, mostly pineapple sweetness notes.

Asiago Stravecchio (Very Old)

aged for 15 months or more. A hard textured cheese, golden in colour with very small eyes and notes of dried fruits and spices leaving a sharp aftertaste on the palate

asiago