What Is Asiago?
Asiago takes its name from the Altopiano di Asiago — the high plateau in the Veneto region of northeastern Italy where cattle have grazed alpine meadows for centuries. Cheesemaking here dates back to the year 1000, though the earliest wheels were made from sheep's milk. As cattle farming overtook sheep herding on the plateau during the 15th and 16th centuries, cow's milk became the standard, and the modern Asiago we know today took shape.
In 1996, Asiago earned Protected Designation of Origin (PDO) status from the European Union, ensuring that only wheels produced in a defined zone spanning the provinces of Vicenza, Trento, Padova, and Treviso may carry the name. The Consorzio Tutela Formaggio Asiago oversees production standards and affixes a distinctive dotted mark on every authenticated wheel.
Asiago comes in two legally recognized styles: Asiago Pressato (fresh, pressed) and Asiago d'Allevo (aged), which itself is subdivided into Mezzano (medium-aged), Vecchio (old), and Stravecchio (extra-old).
Taste & Texture
The two styles of Asiago taste almost like different cheeses — which is part of what makes the category so rewarding to explore.
Asiago Pressato, aged a minimum of 20–40 days, is pale ivory, springy, and dotted with irregular eyes. It tastes mild, milky, and lightly tangy — approachable enough for young palates, interesting enough for seasoned cheese lovers. Think fresh cream and cut grass with a gentle lactic brightness.
Asiago d'Allevo Mezzano (3–8 months) turns firmer and more golden, developing toasted nuttiness and a pleasantly sharp finish. By Vecchio (9–18 months) and Stravecchio (over 18 months), the paste becomes dry and crumbly, riddled with tiny crystals of tyrosine, and the flavor deepens considerably — caramelized butter, roasted hazelnuts, and a long, piquant finish that lingers beautifully.
How to Serve Asiago
Always serve Asiago at room temperature. Pull it from the refrigerator at least 30–40 minutes before plating; cold mutes its aromatics and flattens its complexity.
- On a cheese board: Pair young Asiago with honey and prosciutto; aged Asiago alongside roasted walnuts and dried figs.
- In the kitchen: Pressato melts superbly — use it in grilled sandwiches, frittatas, or draped over polenta. Stravecchio can be grated over pasta, risotto, or minestrone much as you would Parmigiano.
- With wine: Fresh styles love a crisp Pinot Grigio or a glass of Prosecco. Aged wheels deserve something with more structure — an Amarone or a bold Barbera d'Asti.
Asiago vs. Fontina: A Quick Comparison
| Feature | Asiago d'Allevo | Fontina Val d'Aosta | |---|---|---| | Milk | Cow's milk | Cow's milk | | Texture | Firm to granular | Semi-soft to semi-firm | | Flavor | Nutty, sharp, piquant | Earthy, buttery, mushroomy | | Meltability | Moderate | Excellent | | Best Use | Grating, cheese boards | Fonduta, melting, gratins | | PDO Protected | Yes | Yes |
Storage
Wrap Asiago in wax paper or parchment, then loosely in plastic wrap or place it in a resealable bag with a small amount of air left in. Store in the warmest part of your refrigerator — the vegetable drawer is ideal. Fresh Pressato keeps for 1–2 weeks; aged wheels, properly wrapped, hold well for 4–6 weeks. If surface mold appears on aged Asiago, simply trim at least a centimeter around and beneath the spot — the interior remains perfectly safe to eat.