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Asiago

CSQA Certificazioni Srl

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I-36016 Thiene (VI)
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Cows' milk cheese separated into two types: half-fat cheese made from semi-skimmed milk, described as "light", medium mature, cylindrical in shape with a low base and full-fat cheese made from whole milk, described as "pressed", mild, cylindrical in shape and with a straight base.

Geographical area: the entire territory of the province of Vicenza and of the autonomous province of Trento and neighbouring communes in the province of Padua and Treviso, which form a single area.

The cheese, historically produced in the area defined by the production regulation, bears the name of the Asiago plateau from which it has spread into adjacent areas while retaining its original characteristics due to an established production technique.

The curds, obtained from whole milk or semi-skimmed milk with added calf's rennet, are suitably cut and semi-cooked. Only in the "pressed" type are the curds pressed. Then salt is added and maturing commences.

As for natural factors, the territory defined enjoys largely homogeneous climatic and soil conditions which affect the fodder used to feed the dairy cows. As for human involvement, it is pointed out that due to a migration of the local population because of events which occurred during the First World War, the cheese which originated on the Asiago plateau spread to the adjacent

foothill areas.