Aged Asiago

Tradition is still strong in Asiago, and it is not unusual while driving through the area to have to pull the car over to the side of the road to let dozens of cows, Bruna or Grigia Alpina or even Rendena, pass on their way to or from the Alpine pastures. Over 70 mountain dairies are still active in the Sette Comuni area, but only few make aged Asiago, producing a total of around a thousand cheeses each year. The aged Asiago has scents ranging from cut grass to ripe fruit to musk, and offers an extraordinary complexity of flavors.

Season

Available all year round

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Losing a cheese as exceptional as the aged Asiago made in the mountain dairies of the Sette Comuni (“seven municipalities”) plateau would be an irreparable disaster. Yet the risk is there: For a good Asiago cheese to be classified as “stravecchio,” or aged, requires at least 18 months of maturing, and many cheesemakers prefer to sell their cheeses sooner. The Presidium was established to encourage an increase in production. Its protocol limits the production area to the historic plateau municipalities, specifies that the cows must be pastured and not fed silage, and, most importantly, establishes that the best time for cheese production is between June and September.

Production area
Sette Comuni plateau (Asiago, Conco, Enego, Foza, Galli, Lusiana, Roana and Rotzo Municipalities), Vicenza Province

Roberto and Lorella Frigo
Asiago (Vi)
Località Larici
Tel. 0424 692224-347 2382892
info@frigostoff.it
Produce in malga Larici di Sotto (1625 metri). Da giugno a settembre, la malga offre anche ristorazione.

Fattoria Cortese
Conco (Vi)
Contrà Rovera, 3
Tel. 0424 407220-335 6445643
info@malgaverde.com
Produce in malga Verde (1054 metri)

Davide Nicoli
Caltrano (Vi)
Malga Serona
cell. +39 340 787 1186
info.malgaserona@gmail.com
Malga Serona (1267 metri) offre anche ristorazione.

Slow Food Presidium Coordinator
Attilio Saggiorato
tesoriere@slowfoodveneto.it