Asiago is a cheese with an ancient tradition, which received PDO designation in 1996. According to production regulations, it is only made from cow’s milk collected and processed in the provinces of Vicenza, where Asiago has its origins, Trento and in some areas of Padova and Treviso. Each wheel is marked with the Consortium brand, the dairy code, the abbreviation for the province and the word "Asiago". Lattebusche marks the rind of its Asiago with the code VI 134. Asiago D'Allevo Mezzano is aged for 120 days. It has a compact, yellow pale curd and a slightly sweet taste and nutty aroma.
Ingredients: Cow's milk, salt, rennet. Preservative: Lysozyme (Egg protein). Inedible rind.