Asiago is an Italian cheese that according to different aging can assume different textures from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) similar to an aged Gouda and Parmesan. Asiago is by law required to come from the Co-ops, specialized groups of local dairies, only from the areas of Vicenza and Trento and selected areas of Padua and Treviso. These co-ops are highly regulated to ensure first-rate grass fed cow's milk. This cheese features a complex variety of flavors ranging from fruity to nutty to pungent.


Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. It works well as a mild table or melting cheese or when used in sandwiches. The consistency and texture resemble yogurt cheeses but the flavor is more complex, tangy, and buttery but not overwhelmingly rich.


Asiago d'allevo is the mature and firmer cheese that is labeled with three different names, depending on how long it ages. The Asiago d'allevo varieties are often grated as a table cheese for salads, soups, and pastas.

Asiago Pressato

Country: Italy
Region: Veneto
Texture: Ranges from Semi-Soft to Hard
Type of Milk: Cow
Age Time: At least 1 month
Pasteurized: By law in the US only for Asiago Pressato, not in most of Europe

Asiago d'Allevo

"Asiago Mezzano" - Aged at least 3 months

"Asiago Vecchio" - Aged at least 1 year

"Asiago Stravecchio" - aged over 1 year