Veneto is one of Italy's richest dairy regions. From the Dolomites to the Prosecco hills, from the Po plain to the Venetian lagoon, every territory has developed a unique cheesemaking tradition. Three cheeses in particular represent Venetian excellence: Asiago PDO, Piave PDO and Ubriaco — three different characters, three fascinating stories, three unmistakable taste experiences.
Asiago PDO — the plateau in a cheese Asiago PDO takes its name from the Vicenza plateau (altopiano vicentino), at over 1,000 metres altitude. It is one of the most well-known Italian cheeses, but often misunderstood: there are two very different versions. Asiago Fresco (or Pressato, under 40 days) is soft, white, with an elastic paste and sweet, milky flavour — perfect as a table cheese, in sandwiches or melted. Asiago d'Allevo (aged over 3 months) is compact, straw-yellow, with small holes and a flavour that becomes more intense and pungent with ageing.
Mezzano (3–8 months): balanced and versatile
Vecchio (over 15 months): hard, grainy, ideal for grating. On Gustarivo you'll find the Formaggio Asiago Mezzano e Vecchio — the most interesting versions for cheese lovers with character.
Piave PDO — the cheese of the sacred river Piave PDO is produced in the province of Belluno, along the course of the Piave river, with whole cow's milk from the Dolomite alpine pastures. It is a cooked-paste, hard cheese, with ageing from 60 days to over 12 months.
Mezzano (60–180 days): compact paste, straw-yellow, sweet flavour with notes of butter and hay
Vecchio (over 6 months): more intense, with notes of dried fruit and a slight pungency
Vecchio Selezione Oro (over 12 months): hard, grainy, with tyrosine crystals and a deep, persistent flavour. Piave PDO is often compared to Parmigiano Reggiano for its versatility: excellent as a table cheese, grated on pasta or in flakes with honey and walnuts.
Formaggio Ubriaco — the cheese that gets drunk on wine Ubriaco is one of Italy's most original cheeses. Legend has it that during the First World War, Venetian farmers hid their cheeses in grape marc vats to protect them from soldiers. When they recovered them, they had absorbed the colour, fragrance and flavour of the wine — and were delicious. Today Ubriaco is produced by immersing a semi-hard cheese in the marc of Prosecco, Raboso, Amarone or other Venetian wines for weeks or months. The rind becomes violet-bordeaux, the paste takes on a pink hue and absorbs fruity and tannic notes. The flavour is complex: sweet, fruity, slightly alcoholic, with the character of the base cheese. It is a tasting cheese, to be served at room temperature with acacia honey and walnut bread. Note: Ubriaco is a traditional Venetian artisan product, not PDO/PGI certified.
How to pair Venetian cheeses
Asiago Mezzano: with Venetian cured meats (sopressa, speck), acacia honey, rye bread. To drink: Soave DOC or Pinot Grigio delle Venezie.
Asiago Vecchio: in flakes with chestnut honey and walnuts, or grated on risottos and pasta. To drink: Amarone della Valpolicella or Valpolicella Ripasso.
Piave PDO: in slices with pears and honey, or grated instead of Parmigiano. To drink: Prosecco di Conegliano-Valdobbiadene DOCG or Bardolino.
Ubriaco: on its own at room temperature, with acacia honey and walnut bread. To drink: Amarone della Valpolicella or the wine used for maceration.
The perfect Venetian cheese board For a complete Venetian board, pair the three cheeses in increasing order of intensity: start with Asiago Mezzano (sweet and delicate), continue with Piave Vecchio (more structured) and finish with Ubriaco (the most complex and aromatic). Add a few slices of sopressa veneta or Alto Adige speck, acacia honey, walnuts and dried figs. A glass of Amarone or Prosecco completes the picture — a journey into the heart of gastronomic Veneto.
Discover our selection of Italian PDO cheeses and bring the flavours of Veneto to your table.
