Asiago Cheese: The Signature of Alpine Pastures

The production of this Italian delicacy is tied to the Asiago plateau, from which the cheese takes its name. This region, rich in lush green pastures and pristine mountain air, is ideal for producing high-quality milk, making Asiago an authentic specialty. Asiago proudly carries the Protected Designation of Origin label, ensuring it is crafted exclusively in specific areas and according to traditional methods.

Asiago comes in two main varieties – the young Asiago Pressato and the aged Asiago d’Allevo. Young Asiago has a softer, almost creamy texture and a mild, milky flavor with subtle sweet notes, aged for only about a month. In contrast, aged Asiago, which can mature from three months to as long as two years, develops a rich, complex aroma with nutty and fruity nuances. This aged version boasts a firmer, granular texture and a more intense, piquant flavor, making it an ideal choice for gourmet delicacies.

 

Asiago is a versatile cheese that pairs effortlessly with various culinary creations. It is excellent for preparing rustic pasta dishes, creamy risottos and salads, or can be served as part of a platter alongside honey, fresh fruits like pears and apples, and nuts, which further accentuate its unique aroma. Asiago is a must-have on a charcuterie board with cured meats such as prosciutto or bresaola, and it also works perfectly as an addition to warm dishes. When paired with wine, young Asiago harmonizes beautifully with light white wines such as Sauvignon Blanc or Pinot Grigio, while aged Asiago demands robust red wines like Chianti.

 

When you wish to discover the spirit of the Alps and centuries-old tradition, Asiago is the perfect choice, offering authentic Italian charm and a harmony of flavors that guarantee an uncompromising gastronomic delight.