Asiago is a typical cheese that takes its name from the Altopiano di Asiago in the province of Vicenza. Being the subject of DOP protection, production must follow the indications of the specification and take place within an established territory. It is also called pressed Asiago due to its maturation of at least 20 days. The rind is white or straw-colored while the soft texture is characterized by dense, medium-sized holes that are evenly distributed.
