Caseificio Gugole shop ★ 4.4
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.
A guide to cheese shops in Veneto.
Cheese Shops in Veneto
La Casara Roncolato, Soave ★ 4.3
Second shop of La Casara Roncolato, on Corso Vittorio Emanuele in Soave, closed on Sundays.
Spaccio Pennar, Asiago ★ 4.4
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.
Bar Bianco, Busche ★ 4.3
Dairy shop opened in 1969 beside a bar serving only non-alcoholic drinks, hence Bianco, the white of milk. It stands on the road from the plain towards the Dolomites.
Spaccio Caseificio Ponte di Barbarano ★ 4.5
Shop next to the cooperative dairy, rebuilt and enlarged in 2018. Besides cheese it sells a wide range of dairy products.
Spaccio Caseificio Barbarano, Lonigo ★ 4.1
Opened on 7 June 2014 as the cooperative's second shop. It stocks aged cheeses, fresh mozzarella, ricotta and mascarpone, and truffle and chilli caciottine.
Latterie Vicentine, Spaccio Vicenza ★ 3.9
Company shop on Borgo Scroffa in Vicenza, one of seven run by the cooperative; the others are at Bressanvido, Schio, Bassano del Grappa (two), Cittadella and Montecchio Maggiore.
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Cheese Shops in Veneto, FAQ
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.
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.