Up here, in fact, since the year one thousand a tasty cheese was produced. Our mountains 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 was - and still is - characterized by mild climate, healthy air, pure water and rich vegetation, thus providing the ideal environment and the best nutrition for livestock.

Initially sheep's milk was used, then, from about 1500, with the progressive increase of cattle farms on the plateau, only cow's milk was used.

The area for milk collection and Asiago cheese production has gradually expanded in the surrounding areas, until it spread to the foothills, the neighboring plains and the nearby Trentino mountain huts.

Today Asiago PDO is produced in four provinces: Vicenza, Trento and a part of those Padua and Treviso. Only the Asiago cheese produced in this area is authentic Asiago PDO cheese.

Asiago cheese produced with milk from mountain farms and processed entirely above 600 meters can boast the additional mention of "PRODUCT OF THE MOUNTAIN".