Asiago cheese is an Italian cow’s milk cheese from the Veneto and Trentino regions, ranging from soft and mild when fresh to firm and sharp when aged.

Key Characteristics
Origin: Asiago, a town in northern Italy.
Milk source: Cow’s milk, traditionally unpasteurized.
Texture: Varies with age — smooth and elastic when young, crumbly and firm when matured.
Color: Pale yellow
Flavor: Fresh Asiago is delicately sweet and buttery; aged Asiago develops nutty, tangy, and sharp notes.
Aging: Typically 1–24 months; longer aging produces stronger flavors.

Protected Designation of Origin (since 1996), meaning authentic Asiago must be produced in specific Italian regions.