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Allevo Asiago DOP


Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or,  more precisely, in the Asiago high plateaux region. It subsequently spread down to the plains of the surrounding provinces and, as frequently happens, a fresh cheese version called Pressed Agiago was also created.  Allevo Asiago is occasionally incorrectly called “Vezzena” due to a degree of similarity between the two.

Caratteristiche organolettiche
Aspetto: hard, yellow paste with very small holes
Sapore: intense, pungent, dry
Abbinamenti: Full bodied, aged, red wines. Chestnut honey, Italian hot fruit mustard. Rye Bread.
Caratteristiche tecniche
Latte: skimmed, raw, cow’s milk
Lavorazione: artisan, alpine pasture
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least six months
Produzione: throughout the year, summer alpine pasture
Grassi: 34% F-Dm
Peso: 8-12 kg
Dimensioni: 30-35 cm diameter, h. 9-12 cm
Produttori: dairies belonging to the Asiago protection and production Consortium