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Asiago is an Italian cheese from the Province of Vicenza in Northern Italy. Depending on how long asiago is aged and which type of milk is used, the flavor and texture vary.

There are two main types of Asiago Cheese. Asiago Pressato is matured for 20 days, has a sweet, delicate taste, and is used on sandwiches and as a table cheese. It is made from whole milk. It has larger holes than the other variety. The taste reminds one of butter, yogurt, or whole milk.

Asiago d'Allevo is matured for a longer period of time. It is made from partially skimmed milk and is matured from 4 months to 2 years. This cheese is harder than the fresh Asiago Pressato and has a stronger flavor. Aiago d'Allevo is often grated and used similarly to Parmigiano-Reggiano on pasta and other dishes.

Originally Asiago was a sheep milk cheese, but eventually cow's milk replaced sheep milk. Today, all Asiago cheese is made from cow's milk.

The name Asiago is protected in Europe, but many imitations exist outside of Europe.

More information

The Consorzio Tutela Formaggio Asiago is the organization in Italy that controls the quality and proper branding of Asiago cheese. Their website has lots of information on Asiago cheese, its history, and even a few recipes.

Also worth checking out is this video showing the manufacturing of Asiago cheese.

Where to buy

You can find Asiago online at


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