Origin

The Production Regulations for DOP cheeses are a bit like a country’s constitution. If Italy «is a democratic republic founded on work» (article 1 of the Italian Constitution), “Asiago” protected designation of origin «is reserved for cheese made exclusively with cow’s milk obtained in compliance with these regulations.  It is produced using milk from herds located within the designated geographical area in dairies within that same area » (articles 1 and 2 of the Asiago DOP Production Regulations).

We may take for granted that DOP cheeses are produced using only fresh, wholesome milk but this is not a given: a number of dairy products on the market today can actually be made using semi-processed foodstuffs sourced globally, such as curd, or with added powdered milk ingredients. This is out of the question for DOP cheeses because each stage of the process to produce the wheels must respect methods handed down from generation to generation. Each phase is traceable, starting from the cowsheds where the cows are milked, and certified.  

Both Fresh and Mature Asiago are produced in an area which stretches from the meadows of the Po Valley, which are abundant in water, to the Alpine pastures of the Asiago plateau and Trentino. The milk is collected and the Asiago DOP cheese produced in four provinces: the entire Vicenza and Trento area and a small part of the provinces of Padua and Treviso. The designated region covers the mountains where Asiago was traditionally made, the foothills and hay fields which are fed by the clear waters of the many resurgent springs which flow in the area. 

If Asiago DOP is produced entirely in dairies located more than 600 metres above sea level, using milk collected from farms in this limited area, and is then processed and matured in shepherds’ huts and dairies in this same area, it is entitled to the additional distinction “Product of the Mountains”. This special label cannot be applied by just anyone, but is governed by the Production Regulations.