Consorzio Asiago History of Asiago

In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity.

History of Asiago

A thousand years of Asiago Cheese

In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity.

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