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Asiago Cheese from Italy 16 Oz.
Asiago cheese with 'Protected Designation of Origin' label
Asiago D.O.P. is produced only within certain officially-recognised production zones, using milk collected in the same areas. Each form of Asiago cheese is guaranteed by the Consorzio Tutela, the Regulatory Board for the Supervision of the Production of Asiago Cheese. So, when you choose Asiago D.O.P., you can be sure you're getting a genuine - and very delicious - product. There's only one Asiago, and that is the real Asiago, which always has this symbol marked on the side of each form:
One cheese, with two different flavours
Asiago is an Italian, Protected Designation of Origin cheese produced with two distinct flavours, corresponding with the fresh and ripened varieties. The two varieties can be differentiated not only on the basis of their taste and consistency or the length of the maturing period, but also with respect to the methods of production used. Fresh Asiago - delicate and sweet, like milk fresh from the farm - is produced with whole milk. The ripened variety, the taste of which is stronger and varies according to the length of the maturing period (from 3 to 12 months), is produced with skimmed milk.
D.O.C. and D.O.P. certifications
Asiago has been certified as a D.O.C. (Controlled Designation of Origin) cheese since 21st December, 1978, when a law was passed to establish the limits of the geographical area within which the milk used to produce this variety of cheese could be collected and where production traditionally takes place. The officially-recognised zones for Asiago cheese are defined as the entire provinces of Vicenza and Trento, and two areas in the provinces of Treviso and Padova. However, after the introduction of EEC regulation 2081/92 Asiago cheese was indicated for P.D.O. (Protected Designation of Origin) certification, which it obtained on 12th June, 1996 (Reg. 1107/96).
Asiago D.O.P. is produced only within certain officially-recognised production zones, using milk collected in the same areas. Each form of Asiago cheese is guaranteed by the Consorzio Tutela, the Regulatory Board for the Supervision of the Production of Asiago Cheese. So, when you choose Asiago D.O.P., you can be sure you're getting a genuine - and very delicious - product. There's only one Asiago, and that is the real Asiago, which always has this symbol marked on the side of each form:
One cheese, with two different flavours
Asiago is an Italian, Protected Designation of Origin cheese produced with two distinct flavours, corresponding with the fresh and ripened varieties. The two varieties can be differentiated not only on the basis of their taste and consistency or the length of the maturing period, but also with respect to the methods of production used. Fresh Asiago - delicate and sweet, like milk fresh from the farm - is produced with whole milk. The ripened variety, the taste of which is stronger and varies according to the length of the maturing period (from 3 to 12 months), is produced with skimmed milk.
D.O.C. and D.O.P. certifications
Asiago has been certified as a D.O.C. (Controlled Designation of Origin) cheese since 21st December, 1978, when a law was passed to establish the limits of the geographical area within which the milk used to produce this variety of cheese could be collected and where production traditionally takes place. The officially-recognised zones for Asiago cheese are defined as the entire provinces of Vicenza and Trento, and two areas in the provinces of Treviso and Padova. However, after the introduction of EEC regulation 2081/92 Asiago cheese was indicated for P.D.O. (Protected Designation of Origin) certification, which it obtained on 12th June, 1996 (Reg. 1107/96).
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