Cheese tastings, cave tours, markets and cheese routes in Veneto.
A guide to cheese experiences in Veneto.
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.
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 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.
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.
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.
Explore the vineyards of the Valpolicella Valley between Lake Garda and Verona, and taste superb Amarone and Recioto wines with an expert sommelier. Enjoy a scenic dri...
Visit Verona and the Valpolicella wine region on a full-day tour. Enjoy a guided walking tour of Verona, taste Amarone and Valpolicella wines at a family-run winery, a...
Discover the joy of cooking at a historic culinary school in the heart of Verona with fun-loving chefs. Enjoy your meal together and take home an Italian recipes cookb...
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.
Qualigeo gives the production zone as the province of Vicenza, two bordering areas of Padova and Treviso, and the autonomous province of Trento.
Yes. Qualigeo describes the Fresco type with marked, irregular eyes in a white or slightly straw paste.
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.
Qualigeo gives the label terms: Mezzano is four to ten months, Vecchio ten to fifteen months and Stravecchio over fifteen months of ageing.
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.
Qualigeo says the aged type is the older one; the fresh Pressato began to be made in the 1920s.
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.