Aged Asiago

Italy

Veneto

Milk and milk products

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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 60 mountain dairies are still active in the Sette Comuni area, but only a dozen 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.

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Season

Aged Asiago is made in the summer, from June to September, and must age for at least 18 months.

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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

Presidium supported by
Asiago Cheese Consortium, Veneto Regional Authority
Roberto Frigo
Asiago (Vi)
Località Larici
Tel. 0424 692224-347 2382892
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).
Slow Food Presidium Producers’ Coordinator
Riccardo Rela
Tel. 0424 450101-333 6172621
relariccardo@tin.it

Slow Food Presidium Coordinator
Mauro Pasquali
m.pasquali@slowfoodveneto.it
 
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

Presidium supported by
Asiago Cheese Consortium, Veneto Regional Authority
Roberto Frigo
Asiago (Vi)
Località Larici
Tel. 0424 692224-347 2382892
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).
Slow Food Presidium Producers’ Coordinator
Riccardo Rela
Tel. 0424 450101-333 6172621
relariccardo@tin.it

Slow Food Presidium Coordinator
Mauro Pasquali
m.pasquali@slowfoodveneto.it
 

Territory

StateItaly
RegionVeneto

Other info

CategoriesMilk and milk products