At Made in Malga 2024, comes the space dedicated to the discovery of the world of Asiago cheese which, for the occasion, offers a focus on the precious mountain production produced exclusively above 600 meters.
Bringing the dairy world of the Plateau closer, its protagonists, the many souls that make up Asiago cheese, so linked to this wonderful territory, is an opportunity to better understand what and how precious is the small miracle that enriches our tables every day.
The meetings will take place on Saturday 14 and Sunday 15 September 2024 at the Sala della Reggenza, Unione Montana Sette Comuni (Piazza Stazione 1, Asiago), will each last 40 minutes and will include a small guided taste of Asiago.
DISCOVER THE COMPLETE PROGRAM BELOW
Admission is free by reservation subject to availability. The place will be reserved until the time set for the start of the same, no later.
Reservations
Saturday, September 14, 2024
- 15.00 - 15.40 - Life in the alpine pasture
The Plateau is the place of origin of Asiago PDO and the mountain huts are the custodians of this ancient dairy tradition. How life up there takes place between pastures, animals and cheese production. Voices and stories by Giuseppe Dagli Orti of Malga Marcai, Andrea Spiller of Malga Basson di Sotto and Matteo Marini of Malga Dosso di Sotto. - 16.00 – 16.40 - Discovering Asiago Dop
It is the cheese that accompanies childhood, it is consumed in everyday life, but how well do we really know it? It is time to delve deeper, to discover its production methods, seasoning and characteristics that make it unique and special. Organized by the Asiago Cheese Protection Consortium. - 17.00 - 17.40 - Wine and Asiago cheese: the art of pairing
The tasting of Asiago Dop from Fresco to Stravecchio is an experience that leads to a crescendo of incredible taste sensations. How to understand them and how to pair the most suitable wine for each seasoning. In collaboration with the Sommeliers of Ais Veneto.
Sunday, September 15, 2024
- 15.00 - 15.40 - The dairies of Asiago Dop Product of the Mountain
The Product of the Mountain brand, imprinted on the wheels of Asiago, identifies a cheese produced and aged above 600 meters. In addition to the mountain huts, there are also some dairies that have been trying their hand at this special production for generations, let's find out what they are and how they work. Voices and stories by Maria Vittoria Finco of the Finco Dairy, Maria Corradi of the Altipiani and Vezzena Dairy and Giacomo Rigoni of the Pennar Dairy. - 16.00 - 16.40 - The five senses and cheese: a journey of exploration
The ABCs of cheese tasting. A journey through sight, hearing, touch, smell and taste to better appreciate Asiago cheese and learn to recognize its characteristics. In collaboration with the Master Tasters of Onaf Vicenza. - 17.00 - 17.40 - The Burlina: a breed with an intriguing past
Arriving in the Plateau from June to October, the attention is invariably captured by the pastures and the cows that animate them: Burlina, Bruna Alpina, Friesian, Pezzata Rossa, Grigio Alpina, Rendena... A journey to discover the Asiago cattle breeds, their characters and their history. In collaboration with the experts of A.R.A. Veneto.
