Caseificio Sociale Ponte di Barbarano
Cooperative founded in 1922 by dairy farmers of the Vicenza area, making Grana Padano DOP and Asiago Pressato DOP. It offers free guided visits by booking, a shop and a yearly open day.
About Asiago Pressato
The fresh, whole-milk side of Asiago DOP, known on the label as Fresco and in the trade as Pressato because the curd is pressed for up to twelve hours. The semi-cooked curd is made from raw, thermised or pasteurised cow's milk and ripens for at least 20 days. Qualigeo notes that this fresh type only began to be made in the 1920s; the older aged cheese came first. The EU specification gives wheels 30 to 40 cm across, 11 to 15 cm high and 11 to 15 kg.
Made in: Province of Vicenza, parts of Padova and Treviso, and the autonomous province of Trento
On the plate
Sweet and slightly tangy, recalling yogurt, butter and milk, per the consortium. Qualigeo describes a thin elastic rind and a white to lightly straw paste with marked, irregular eyes; Italian Wikipedia calls the paste soft and buttery.
Rind: natural crust
Wine and cheese
What to pour with Asiago Pressato
Soave Classico Veneto
Our pickA dry, steel-raised Soave Classico echoes the sweet, milky flavour of fresh Asiago without covering it, and its high acidity cuts through the soft, buttery paste.
Prosecco Extra Dry Veneto
Our pickFresh Asiago Pressato is sweet and slightly tangy, with a soft, buttery paste. An Extra Dry Prosecco carries a touch of sweetness that meets the milky flavour, while its acidity and bubbles clear the butter from the palate.
4.3
Ruggeri Giustino B Valdobbiadene Prosecco Superiore Extra Dry
Ruggeri and C.
4.2
Bortolomiol Senior Valdobbiadene Prosecco Superiore Extra Dry
Bortolomiol
4.1
Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry
Bisol 1542
4.1
Col Vetoraz Valdobbiadene Prosecco Superiore Extra Dry
Col Vetoraz Spumanti
Bardolino Chiaretto Veneto
Our pickA dry, light rosé with strawberry fruit and crisp acidity works as an aperitif beside cubes of fresh Asiago: the wine refreshes and the cheese's sweet, slightly tangy milkiness stays in front.
Lugana Veneto
Our pickFresh Asiago Pressato is sweet and slightly tangy, with a soft, buttery paste. A dry Lugana from Turbiana, with high acidity and some breadth, cuts through the butter and lets the milky sweetness of the cheese show.
The grapes behind these winesGleraGarganegaTurbianaCorvina
From the source
Where to buy and taste it
Lattebusche
Belluno cooperative founded in 1954 at Busche, Cesiomaggiore. It makes Piave DOP (Italian Wikipedia calls it the leading producer), Montasio, Asiago Fresco, Grana Padano and Schiz.
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.
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 Pressato: questions
What is the difference between Asiago Pressato and Asiago d'Allevo?
Qualigeo describes two types: Fresco (Pressato), made with whole milk and ripened at least 20 days, and Stagionato (d'Allevo), made with partly skimmed milk and aged at least 90 days.
Where is Asiago made?
Qualigeo gives the production zone as the province of Vicenza, two bordering areas of Padova and Treviso, and the autonomous province of Trento.
Does Asiago Pressato have holes?
Yes. Qualigeo describes the Fresco type with marked, irregular eyes in a white or slightly straw paste.
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 Pressato 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.