Versatile Italian cheese

To sample a bite of Asiago DOP, is to taste a slice of Northern Italy’s lush, Alpine terroir. The beloved cheese relies on the quality of raw milk from herds who spend their days grazing and foraging in the beautiful, biodiverse landscape of the Asiago Plateau. Produced since the year 1,000, the cheese can only be made within the provinces of Vicenza, Trento and part of Treviso and Padova. Whether enjoyed fresh, when it’s young and delicate, or aged - when the cheese develops a more complex, savoury personality - there’s an Asiago DOP for every taste and every table.

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