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Asiago Stagionato

It's a hard, semi-cooked, semi-fat cheese made with thermised cow's milk typical of the Asiago Alpine plateau.
It has a smooth, regular rind; it has a compact and granular straw coloured paste with a few small or medium size holes.
Depending on the different agings, it is characterized by either a more sweet taste (Mezzano) or by a more intense and fragrant taste (Vecchio).

Nutritional Information (for100 gr.)

 Energy: 1586 kJ — 382 kcal
 Protein: 28 g
 Carbohydrates: none
 Fats: 30 g of which saturates: 18 g
 Salt: 2,4 g

Production techniques

It is obtained from the transformation of cow’s milk from one or two milkings. After it has been collected and before its made into cheese, the milk undergoes partial skimming by means of separation and is then cooked at a later time. Mezzano is obtained after at least four months of aging; the maturation process can be prolonged up to twelve months and beyond to obtain the Vecchio and 15 months for the Stravecchio, cheese of high quality and value.


- Asiago Stagionato: from 2 to 4 months
- Asiago Stagionato Mezzano: from 4 to 10 months
- Asiago Stagionato Vecchio: : from 10 to 15 months
- Asiago Stagionato Stravecchio: more than 15 months


Asiago is a typical cheese produced in an area which stretches from the meadows of the Po Valley to the Alpine pastures of the Asiago plateau and Trentino. The milk is collected and the Asiago PDO cheese is produced in four provinces: the entire Vicenza and Trento area and a small part of the provinces of Padua and Treviso.