Cheese Asiago Mezzano e Vecchio

Asiago is the symbolic cheese of the Plateau of the Seven Municipalities, a Vicentine plateau at over 1000 metres altitude inhabited by populations of Cimbrian origin who for centuries based their economy on cattle farming and cheesemaking. The first documented evidence of a cheese produced on the Asiago Plateau dates back to the 10th century. In the Middle Ages production was mainly with sheep's milk - the original Asiago Pressato was a sheep's cheese - but with the progressive spread of cattle farming between the 16th and 18th centuries, cow's milk completely replaced sheep's milk. The European PDO was recognised in 1996. The specification provides two distinct typologies by technique and ageing: Asiago Pressato (whole milk, ageing 20-40 days) and Asiago d'Allevo, subdivided into Mezzano (3-8 months) and Vecchio (over 10 months). The Mezzano has a semi-hard and elastic paste, medium-sized eyes, sweet flavour with progression towards dried fruit notes. The Vecchio develops a harder and grainier paste, intense straw colour, full and decisive flavour with spicy nuances.

• Temperature: 4-8 degrees C for Mezzano; 8-12 degrees C in pantry for Vecchio
• Wrap in cheese paper; Vecchio can also be stored in cloth
• Do not freeze; use within 2-4 weeks of opening
• Crystals in the Vecchio paste are normal: free amino acids, sign of good ageing

In the kitchen: Mezzano on a board with Venetian cured meats and Vicentine mustard; melted in warm tramezzini and croque-monsieur. Vecchio shaved with acacia honey and walnuts; grated over Venetian pasta e fagioli, bigoli in salsa, radicchio risotto. Pairing: Valpolicella Superiore or Amarone for Vecchio; Soave Classico or Bardolino for Mezzano.

Certification: PDO — Protected Designation of Origin (EU)

Description:
Cheese made from partially skimmed cow's milk on the Asiago Plateau and in the provinces of Vicenza, Treviso, Padua and Trento. Mezzano — aged 4–10 months, decisive and aromatic flavour. Vecchio — aged 10–15 months, intense and full-flavoured. Naturally free of lactose and lysozyme.

Certifying body:
Consorzio Tutela Formaggio Asiago + CSQA Certificazioni

🌐 Official website  |  📄 Production specification (PDF)

• Allergens: cow's milk
• Lactose: minimal residue in Vecchio over 10 months; present in Mezzano
• Gluten: absent
• Pregnancy: suitable in versions from pasteurised milk; check label
• Vegan/vegetarian: not suitable (animal rennet)