Fresco
- Maturation
- At least 20 days
Asiago
Asiago is a semicooked cow’s milk cheese made in fresh and aged forms.
- Milk
- Cow’s milk
- Protection
- DOP
- Maturation
- Fresco: at least 20 days; Stagionato: at least 90 days
Choose the form
Stagionato
- Maturation
- At least 90 days
Whole or partly skimmed milk, two paths through the dairy
Asiago Fresco begins with whole cow’s milk, which may be raw, thermized or pasteurized. Asiago Stagionato uses cow’s milk partly skimmed by natural creaming, either raw or thermized. Both use lactic cultures or a milk starter, with bovine rennet or a vegetable coagulant.
For Fresco, the curd is cut to walnut or hazelnut size, partly cooked and pressed. Stagionato has a finer cut and a higher cooking temperature. Salting is completed dry or in brine when it has not already been finished in the curd. The ordinary Fresco matures for at least 20 days, while Stagionato matures for at least 90 days.
Where Asiago is made
The protected area includes Vicenza and Trento provinces and defined parts of Padua and Treviso provinces.
VenetoWhat to pour with it
SoaveTry Asiago with Soave in a cheese-and-wine tasting.
ValpolicellaTry Asiago with Valpolicella in a cheese-and-wine tasting.
Barbera d'AlbaTry Asiago with Barbera d’Alba in a comparative cheese-and-wine tasting.
BardolinoOur suggestion: try Asiago with Bardolino in a comparative cheese-and-wine tasting.
Choosing Asiago
Use the full protected name, Asiago DOP, when choosing this cheese. Fresco matures for at least 20 days; Stagionato for at least 90 days.
Questions worth asking
Which milk is used?
It is made with cow’s milk.
Where is the protected area?
The protected area includes Vicenza and Trento provinces and defined parts of Padua and Treviso provinces.
How long does it mature?
Fresco matures for at least 20 days; Stagionato for at least 90 days.
Sources and citations (1)
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariAlphabetical entry Asiago, DOP and territorial columns, extracted lines 66-74Read source
