Latterie Vicentine
Cooperative based at Bressanvido with seven company shops. It makes Asiago DOP, fresh and aged, and ages Brenta Oro in a former air-raid shelter at Schio castle, open on special days only.
About Asiago d'Allevo
The older of the two Asiago types, labelled Stagionato or d'Allevo. It is made from partly skimmed cow's milk, raw or thermised, and ripens for at least 90 days inside the production zone. Qualigeo traces the cheese to the plateau of the Seven Communes, where sheep's-milk cheese was made around the year 1000 and cattle replaced sheep by the sixteenth century. The EU specification gives wheels 30 to 36 cm across, 9 to 12 cm high and 8 to 12 kg.
Made in: Province of Vicenza, parts of Padova and Treviso, and the autonomous province of Trento
On the plate
More decided than the fresh type. Qualigeo describes a compact paste from straw to amber with scattered eyes. The consortium says Mezzano is compact with sweet notes, while Vecchio and Stravecchio turn crumbly and grainy, savoury and persistent.
Rind: natural crust
Wine and cheese
What to pour with Asiago d'Allevo
Valpolicella Ripasso Veneto
Our pickMezzano and Vecchio have a firmer, more savoury paste that wants a red with some structure. A Ripasso, refermented on dried Amarone skins, gives medium tannin and high acidity, enough to match the cheese without drowning it.
Oak-fermented Garganega Veneto
Our pickAsiago d'Allevo Mezzano is compact with sweet notes, turning savoury and grainy as it ages. Garganega fermented or aged in oak barriques has a rounder texture that matches the firm paste, and its high acidity keeps the pairing fresh.
The grapes behind these winesGarganegaCorvina
From the source
Where to buy and taste it
Latteria Soligo
Cooperative founded in 1883 in the Marca Trevigiana. It makes Casatella Trevigiana DOP, Asiago DOP (Fresco and Stagionato), Montasio DOP and Grana Padano DOP, and sells through its own shops.
Spaccio Caseificio Ponte di Barbarano
Shop next to the cooperative dairy, rebuilt and enlarged in 2018. Besides cheese it sells a wide range of dairy products.
Caseificio Gugole shop
Opened in the 1990s so that people of the Val d'Alpone could buy the Gugole products directly. Open Monday to Saturday with a midday break.
Spaccio Pennar, Asiago
Shop at the dairy on Via Pennar. Pennar lists two more, Mörar at Via Ceresara 18 in Asiago and Tresché at Cesuna in Roana, and announces one in Vicenza as opening soon.
La Casara Roncolato, Soave
Second shop of La Casara Roncolato, on Corso Vittorio Emanuele in Soave, closed on Sundays.
Cheese experiences nearby
Festa Storica del Formaggio Monte Veronese, Erbezzo
Cheese festival in the streets of Erbezzo with a competition between Monte Veronese DOP cheeses, a guided tasting, a children's cheese-making workshop and direct sales by producers. The 2026 edition was the 34th.
Moonlight Lessinia, full-moon hikes with a mountain-hut dinner
Guided full-moon hikes in the Lessinia Natural Park followed by a tasting dinner with the Monte Veronese Consortium. In 2025-2026 the dinners were at a traditional malga, with Monte Veronese DOP and VinNatur natural wines, and the hikes were led by AIGAE guides.
Caseificio Aperto, open day at the Barbarano dairy
Open day at the cooperative dairy with guided visits, tastings of its cheeses and local products, and the shop open. It is free, needs no booking, and the dairy reports about 2,000 visitors a year.
Guided visit to the Ponte di Barbarano dairy
A 35 to 40 minute walk through nearly all the dairy rooms to see milk turned into Grana Padano and Asiago Pressato, with a tasting at the end and the shop next door. Booking by phone or email is required.
Guided visit to the Pennar dairy, Asiago
Guided visit of the Caseificio Pennar dairy on weekday afternoons, Monday to Friday 15:00 to 17:00, by reservation through the form on the dairy's visits page or by phone.
Asiago d'Allevo: questions
What do Mezzano, Vecchio and Stravecchio mean?
Qualigeo gives the label terms: Mezzano is four to ten months, Vecchio ten to fifteen months and Stravecchio over fifteen months of ageing.
What is Asiago Prodotto della Montagna?
A mention allowed when the cheese is made in the mountain area from milk of mountain farms (above 600 m, per Qualigeo). The minimum ageing for the aged type stays at 90 days.
Is the older Asiago the fresh or the aged type?
Qualigeo says the aged type is the older one; the fresh Pressato began to be made in the 1920s.
When was Asiago first protected?
Asiago became an Italian denominazione di origine, with a fixed production zone, by presidential decree on 21 December 1978, and an EU DOP in 1996. From 1955 the name had been reserved only as a typical cheese, defined by method but not by place.
Same cheeseboard
More cheeses from Veneto
Plan the trip
Visit Asiago d'Allevo country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.qualigeo.eu, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.