The ASIAGO STAGIONATO, also known as Asiago d'allevo, is the symbol of the highland dairy tradition, the oldest and tastiest.
Produced with semi-skimmed milk with rennet of bovine or vegetable origin, it is left to mature for a period ranging from 4 to over 15 months.
It is characterized by a straw yellow color and small or medium-sized holes. Its taste is strong, tasty and increases the more maturation advances.
Depending on the seasoning, it is called Asiago Mezzano (aged from 4 to 10 months), Asiago Vecchio (aged from 10 to 15 months) and Asiago Stravecchio (aged over 15 months). The seasoned Asiago PDO is produced without the use of Lysozyme, therefore the cheese is 100% natural consisting of only 3 ingredients: milk, salt, rennet.

Born in the early twentieth century, ASIAGO FRESCO is a cheese that conquers the palate with its sweet and soft taste , a characteristic that has allowed it to spread internationally since the beginning.
Pressed Asiago – another name by which fresh Asiago is known – is produced with whole milk with rennet of bovine or vegetable origin and has a maturation of at least 20 days.
This cheese also has a white or slightly straw-yellow color and has marked and irregular holes.
Another characteristic that distinguishes it is the delicious taste of freshly milked milk. When it exceeds 40 days of maturation, it is called Asiago PDO Riserva.