This cheese takes its name from an eponymous plateau which was already renowned for its fertile pastures in the year 1000. In the Middle Ages, only sheep were raised on the Asiago plateau and it was not until the sixteenth century that cattle were introduced, chiefly in response to a popular preference for cheese made from cow's milk. 
       Asiago is a semi-cooked cow's milk cheese. There are two types of Asiago on sale: "Asiago di Allevo" and "Asiago Pressato", made according to different manufacturing techniques.

       The area of production covers a large number of town districts in the provinces of Trento, Padua, Vicenza and Treviso.

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