Asiago DOP Cheese
Loris Scagliarini - September 30, 2006




The Classifications
 
  • PDO (Protected Designation of Origin)
    Protected Designation of OriginThe products under this designation are the ones that are affected mostly by the place where they grew and/or were produced, or the French concept of terroir, that is, a sense of place identifiable in the flavor, perfume and/or texture of the food. PDO products must be produced, processed, and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears. The products' quality or characteristics must be due essentially or exclusively to their place of origin, i.e., climate, the nature of the soil, and local know-how. Examples are Kalamata olives, Prosciutto di Parma, and Parmigiano-Reggiano cheese.
    (In Italian this designation is DOP for food and DOC for wines).

  • PGI (Protected Geographical Indication)
    Protected Geographical IndicationThis category allows for some freedom compared to PDO, however the products in this category must be either produced, processed, or prepared in the geographical region mentioned on the label. It is not mandatory that the materials used grow or be produced in the designated area, it is necessary that at least one of the stages of production, processing or preparation occurred in the defined area. Such flexible links to the place allow the producer to focus on a specific quality, reputation, or other characteristics that can be linked to that geographical origin.
    (In Italian this designation is IGP for food and IGT for wines).
Introduction
Here we are continuing our introduction of Italy's 155 Protected Designation of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indication (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.

With this installment, we present the Asiago DOP cheese from the northeastern region of Veneto.



Asiago DOP Cheese
The Asiago cheese has been made more or less the same way for over 1,000 years in northeatern Italy's Veneto region, mixing two types of mik: whole fresh milk and aged skimmed milk. Though it takes its name from the town of Asiago and the surrounding plateau, its official DOP status allows the milk to be collected from the adjacent provinces of Vicenza and Trento, as well as from parts of Treviso and Padua.

The production area includes the whole Vicenza and Trento regions, the municipalities of Carmignano di Brenta, San Pietro in Gù, Grantorto, Gazzo, Piazzola sul Brenta, Villafranca Padovana, Campodoro, Mestrino, Veggiano, Cervarese Santa Croce e Rovolon in the province of Padua, plus a small part of the provine of Treviso.

Mature Asiago is made from partially skimmed raw milk and can be aged from three months to a maximum of two year.

Asiago Fresco
 
Asiago Fresco
 
Asiago Mezzano e Asiago Vecchio
 
Asiago Mezzano and Asiago Vecchio
 
   

The youngest cheese is called fresco (fresh), medium aged (four to six months) is called mezzano (In The Middle), and cheeses aged for 10 months or longer are know as vecchio (old). When aged for over 15 months is called stravecchio (Extra Old).

Asiago is basically a mild cheese that is easy to slice, shave or shred, and in addition, it melts well. Older versions take on a degree of sharpness that is lacking in younger cheeses.

The texture varies too according to age. When young, the rind is soft and flexible, the paste is either white or light staw yellow, with a sprinkling of tiny, irregular holes that grows harder in texture as it matures. The flavor delicate, sweet  and pleasant. The perfume is reminiscent of yagurt and butter.

When fully mature, it has smooth, regular rind, the interior is compact, grainy, and the color ranges from straw yellow to amber-colored. In some ways it compares to a finely aged Grana type cheese. The scent is reminiscent of yeast, dried fruit and, sometimes, boiled chestnuts.



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