The Asiago plateau is the largest area of alpine pastures, with 10,000 head of cattle and over 100 huts with 11,000 hectares of pasture. The high quality cheeses of the ancient tradition of the plateau is due to the extraordinary quality grass pasture and the very special atmosphere. Here a cheese of high quality is produced: the Asiago.
In Veneto this popular product gets its name from the Seven Towns Plateau, where it was produced already back in 1000 dC; a tasty cheese made from milk of sheep which also provided wool for craft settlements first, for the valleys of Alto Vicentino. At around 1500 dC sheeps gave way to the cattle. Cow's milk replaced sheep’s milk and a dairy technology that is still preserved today in the mountain huts was born. The older Asiago, closer to the austere tradition of cheesemakers of the plateau, is certainly of that breed, and shapes are cut only after months of seasoning.
The Asiago plateau and the town itself offer many opportunities for recreation and relaxation in summer, with long walks, and in winter, with a vast ski area at a short distance. Impossible not to linger in one of the many huts or restaurants to taste great platter of cold cuts and cheese Asiago after a walk or a warm risotto after an intense day of skiing. A real delight!