
Asiago cheese is born on the Asiago Plateau,from which it is named after it.
Here since the year Mille was produced a tasty cheese. These mountain places, in fact, were since then ideal for the production of genuine milk perfect to be transformed into a natural cheese, healthy and unmistakable in taste: the Plateau is in fact immersed in nature and characterized by mild climate, healthy air, pure water and rich vegetation, which provided the best nourishment for livestock.
Initially sheep's milk was used, then, from 1500, with the progressive increase of cattle farms on the Plateau, only cow's milkwas used.
The area of milk harvesting and production of Asiago cheese has gradually expanded in the surrounding territories, spreading to the foothills,the neighboring plains and the nearby Trentino huts.
Today the Asiago Dop is produced in four provinces: Vicenza, Trento and a part of Padua and Treviso. Only the Asiago cheese produced in this area is authentic Asiago DOP cheese.