asiago

Asiago is a cow's milk cheese named after the Asiago plateau in the Veneto region of northeastern Italy. It is produced in two main forms that share the same name: a mild, pale cheese intended for fresh consumption (Asiago Pressato) and a harder, more aged version (Asiago d'Allevo). Both varieties are protected under the European Union’s protected designation of origin (PDO), with production centered in the Veneto area around Asiago.

Asiago Pressato is a semi-soft cheese aged for a short period, typically about 20 to 40 days. It offers a mild, milky flavor and a smooth, elastic texture, and is commonly used in sandwiches or sliced for snacking. Asiago d'Allevo is aged longer, producing a firmer cheese with a nuttier, somewhat tangy taste. Aging ranges from several months to over a year, and very aged forms may develop a granular texture and a stronger aroma.

Flavor and texture vary with age. Pressato remains soft and creamy, while d'Allevo becomes more robust and dense as it matures. Culinary uses also differ: Pressato is well suited to slicing and melting for everyday dishes, whereas aged Asiago is popular for grating over pasta, risotto, and soups, or serving in cheese boards.

The cheese’s name reflects its geographic origin, with historical cheesemaking tied to the plateau and surrounding hills. Today Asiago is produced by numerous dairies in the region, maintaining a connection to traditional methods while adapting to modern standards.