The Asiago P.D.O. is produced in the provinces of  Trento and Vicenza, as well as in some communes of the provinces of Padova and Treviso. 
Its name corresponds to its place of origin, namely the upland of Asiago.

The Asiago cheese is produced in two different varieties: the Asiago d’allevo (mature) and the pressed Asiago (fresh).
The Asiago “d’allevo” cheese is made or raw and semi-skimmed milk, it undergoes an particularly accurate maturing ranging from three months for the “medium” type, to more than a year for the “mature” type. This treatment gives to the Asiago cheese a slightly spicy taste.

In the kitchen, the Asiago P.D.O. can be used to prepare different recipes, like soups, pastas, salted cake and different kinds of second courses.

The Asiago cheese must be conserved covered up with a cloth in the less cool part of the fridge.