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Cheese from Veneto/Trentino
Asiago is a semi-cooked cow-milk cheese from the Asiago plateau and the plains around it. It comes in two types. Asiago Fresco is made from whole milk, pressed, and ripened for at least 20 days. Asiago Stagionato is made from part-skimmed milk and ripened for at least 90 days, and the oldest cheeses pass 15 months.
| Cow milk | Fresco uses whole milk; Stagionato uses milk part-skimmed by creaming[asiago-disciplinare] |
| Lactic ferments or natural whey starter (lattoinnesto) | [asiago-disciplinare] |
| Bovine rennet or a vegetable coagulant | [asiago-disciplinare] |
| Sodium chloride (salt)modest quantity, optional | Added in the vat, or the cheese is salted later by hand or in brine[asiago-disciplinare] |
| Starter | lactic ferments or natural whey starter (lattoinnesto) |
Total time across the recorded steps: 23 days
What changes: Milk waits at 4–11 °C and is processed within 48 hours
Output: vat milk (Stagionato milk part-skimmed by creaming).
Microbes at work in this step
Stagionato milk is raw, or thermised at 57–68 °C with a positive phosphatase test; Fresco milk may also be pasteurised
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Asiago is a semi-cooked cow-milk cheese from the Asiago plateau and the plains around it. It comes in two types. Asiago Fresco is made from whole milk, pressed, and ripened for at least 20 days. Asiago Stagionato is made from part-skimmed milk and ripened for at least 90 days, and the oldest cheeses pass 15 months. Made in 7 steps over 23 days. The longest step, ripen, takes at least 20 days (Consorzio Tutela Formaggio Asiago 2019) and runs at at least 5 °C (Consorzio Tutela Formaggio Asiago 2019). Lactic ferments or natural whey starter (lattoinnesto); species are not named in the specification does most of the fermenting.
| Main step | at least 20 daysSet[asiago-disciplinare] | Ripen |
|---|---|---|
| Temperature | at least 5 °CSet[asiago-disciplinare] | Ripen |
Asiago is made as two cheeses under one name. Fresco is a whole-milk cheese pressed for hours and ripened for weeks. Stagionato is a part-skimmed, harder cheese ripened for months or years. Both are semi-cooked, Fresco at 44 ± 2 °C and Stagionato at 47 ± 2 °C.
The specification requires milk that meets the current health rules, stored at 4–11 °C and processed within 48 hours of reaching the dairy. Stagionato milk may be raw or thermised at 57–68 °C with a positive phosphatase test; Fresco milk may be raw, thermised or pasteurised. No further milk treatment is allowed, and lysozyme (E1105) is banned. The cheeses ripen in stores no colder than 5 °C. Fresco may ripen as little as 20 days, so a raw-milk Fresco can be a short-aged raw-milk cheese. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria monocytogenes may grow in certain cheeses during ageing.
Every number is labelled with how it is known. How this atlas is made
The specification says production of Asiago goes back to the year 1000 on the Asiago plateau in the province of Vicenza. After the First World War (1915–1918) breeders from the plateau had to move and carried the cheese tradition to the neighbouring area, which the specification puts within about 80 km of the plateau. The name was registered as an EU PDO by Commission Regulation (EC) No 1107/96 of 12 June 1996.
