Asiago Stravecchio

Asiago Stravecchio is a rare and impressive cheese produced only in the summer months. Stravecchio means “extra-aged” and it develops outstanding complexity during its long ripening. It starts sweet and then steadily becomes more pungent. This delicious cheese features a delicate balance of flavors with hints of toasted hazelnuts, ripe fruit and aromas of fresh hay and moss.

Using milk from Bruno and Frisona cows, this Italian cheese matures in mountain dairies on Asiago plateau in Altopiano for 18 months. While aging it develops a smooth, brownish rind and a straw-yellow paste. There are only a handful of these cheese producers left and seven of them formed the Slow Food Presidium. Its core aim is protecting and safeguarding this unique cheese.

You can enjoy Asiago Stravecchio on its own, or serve it with local mostarda or local cured meat from Vicenza. It is also a great cooking cheese and frequently eaten with a good polenta made with Biancoperla corn. Its hard texture makes it ideal for grating, and it also melts well, making it a fantastic ingredient for risotto and fondues.