Veneto / Trentino-Alto Adige · Italy
Asiago.
Asiago glides across your palate with buttery smoothness, its semi-hard paste yielding to gentle pressure. Young versions whisper of fresh milk and delicate lactic tang, while aged expressions deepen into toasted grain and hazelnut, with a whisper of sharpness that keeps it from ever becoming heavy. The aroma shifts with time—grassy and clean when fresh, becoming honeyed and slightly peppery as it matures.
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The story
How it's made.
Why it tastes that way.
Asiago was originally a sheep milk cheese produced on the Asiago plateau of the Vicenza Alps, where documentation dates to the 10th century. A shift to cow's milk occurred in the 15th century as cattle became more prevalent in the region.
'Asiago Pressato' (fresh, pressed) is a milder young style developed in the 20th century, while 'Asiago d'Allevo' (aged) retains the traditional character. The PDO designation in 1996 codified two main types and their geographic origins. The Consorzio Tutela Formaggio Asiago monitors quality and affixes the PDO casein plate.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–24 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Asiago's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Asiago.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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