Asiago cheese Vicenza

Asiago D.O.P. is produced only within certain officially-recognised production zones, using milk collected in the same areas. Each form of Asiago cheese is guaranteed by the Consorzio Tutela, the Regulatory Board for the Supervision of the Production of Asiago Cheese.
So, when you choose Asiago D.O.P., you can be sure you're getting a genuine - and very delicious - product.
There's only one Asiago, and that is the real Asiago, which always has this symbol marked on the side of each form:
Asiago is an Italian, Protected Designation of Origin cheese produced with two distinct flavours, corresponding with the fresh and ripened varieties. The two varieties can be differentiated not only on the basis of their taste and consistency or the length of the maturing period, but also with respect to the methods of production used. Fresh Asiago - delicate and sweet, like milk fresh from the farm - is produced with whole milk. The ripened variety, the taste of which is stronger and varies according to the length of the maturing period (from 3 to 12 months), is produced with skimmed milk.
From the pasture-land in the Po Valley to Alpine meadows on the Asiago plateau and in the province of Trent. The milk-collection areas and the specified traditional zones of production, which have been established by law, lie within four provinces in the north-eastern region of Italy. The areas are the two provinces of Trent and Vicenza, and parts of the lowland provinces of Padua and Treviso. In the year 2002 production of Asiago cheese exceeded 22,000 tonnes and an invoice turnover of about 90 million euro was recorded for the same year. These figures raised the Asiago brand to the fifth position in the Italian national market listings for D.O.P. cheeses.