Farms, dairies, cooperatives and affineurs in Veneto that you can visit or buy from.
A guide to cheese farms in Veneto.
Agricultural cooperative of about fifty farms, founded 1927, at 1,070 m on the Asiago plateau. It makes Asiago DOP Prodotto della Montagna and Tosela, with shops and guided visits.
Cheeses: Asiago DOP Prodotto della Montagna, Tosela
Visiting: shop (spaccio) at the dairy, guided dairy visit by reservation, Monday to Friday 15:00 to 17:00
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.
Cheeses: Grana Padano, Asiago Pressato
Visiting: free guided visit of the dairy by reservation, Monday to Friday, tasting at the end of the visit, dairy shop (spaccio) at the site, open day on the last Sunday of October
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.
Cheeses: Asiago Pressato, Asiago d'Allevo, Brenta Oro
Visiting: seven company shops in the provinces of Vicenza and Padova, ageing cave for Brenta Oro in a former air-raid shelter at Schio castle, open only on special occasions
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.
Cheeses: Casatella Trevigiana, Asiago Pressato, Asiago d'Allevo, Montasio, Grana Padano
Visiting: 15 direct-sale shops (botteghe) in the provinces of Treviso, Venezia and Vicenza
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.
Cheeses: Piave, Montasio, Asiago Pressato, Grana Padano, Schiz
Visiting: Bar Bianco shop and bar at Busche, open daily, online shop
Family dairy of the Lessinia, making raw-milk Monte Veronese DOP plus fresh, smoked and spiced cheeses, with a shop opened in the 1990s for the people of the Val d'Alpone.
Cheeses: Monte Veronese
Visiting: shop with the dairy's raw-milk cheeses and local Lessinia products
Family dairy of the Lessini hills, active since 1920, making Monte Veronese DOP, mountain-hut, blue and wine-aged cheeses and cured meats, with shops at Roncà and Soave.
Cheeses: Monte Veronese
Visiting: shop at Roncà, second shop in Soave
Dairy at 1,150 m in Erbezzo making Monte Veronese DOP and Grana Padano DOP, plus the Erbezzina caciotta, butter and ricotta. It sells at the dairy and through an online shop.
Cheeses: Monte Veronese, Grana Padano, Erbezzina caciotta
Visiting: buy cheese, butter and ricotta at the dairy, online shop (shop.caseificiomenegazzi.com)
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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.