The first time I traveled up to the Asiago plateau was at night. The distance as the crow flies is short, but getting to the plateau was an experience of winding mountain roads and never knowing what was on the other side of the curve. Could there be a sleeping stray cow? You always had to be aware of bright lights, as the roads are narrow and the cliffs are very deep. It was not a comfortable ride. It seemed to be never-ending, though we finally arrived with great relief.

The town of Asiago is part of the Seven Communes, which has a tradition going back many centuries. It was an area very involved in World War I, with a memorial that has remains of a thousand soldiers, Italians and Austrians, who perished in battles. People of this area were the true defenders of the Italian country. Their sacrifices were great. Yet seeing the production and cows grazing, you would think that life in this area was always very peaceful and simple.

Asiago cheese stands out to me for its versatility. It is creamy, sweet and has a very delicate flavor. The milk only comes from cows that graze in the plateau area, and no other milk is brought in. I have discovered two different varieties of Asiago, Asiago Pressato and Asiago d’Allevo. Asiago Pressato is a whole milk cheese, aged 20-30 days. Salt is added to the curds, then placed into a form and pressed, hence Pressato. Asiago d’Allevo is a real hard mountain cheese. It is aged from 3 months to 2 years. This cheese is made with partially skimmed milk and has a firmer texture, with variations in intensity by age. Asiago can reach from mild to intense, and has a nutty, tangy taste.”