What to Eat in Italy: Asiago Cheese in Asiago (Veneto)

The best way to travel is through your stomach.

Asiago, Veneto, Italy
Asiago, Italy

Why you Should Eat Asiago cheese in Asiago

TripAdvisor doesn’t even list eating Asiago cheese as one of the 15 best things to do in Asiago, but I argue it should be number one.

I feel that Asiago cheese deserves it’s own post – it’s THAT good.

I hope to inspire you to add EATING ASIAGO CHEESE IN ASIAGO to your Italian food bucket list, if you haven’t already.

First of all, let’s clear up a few misconceptions. Italy lover that I am, before Alberto (amore mio) took me to the town of Asiago, I had an American perception of Asiago.

I had no idea that…

  1. Asiago is also the name of a town.
  2. Asiago in Italy is NOT what we usually find in the U.S. in “Italian” cheese blends and on top of bagels.
Asiago, Veneto, Italy

Where is Asiago?

Asiago, Italy

Asiago is in the Veneto region in the northeast corner of Italy. To get there, you’ll have to start climbing into the mountains around tornati, or hairpin turns (that are literally are in the shape of a bobby pin) until you reach the altopiano di Asiago. Read about the different ways to get to Asiago from surrounding cities here.

The GPS might even bring you to a few narrow roads that you aren’t even sure are roads…but the journey is definitely worth it. Look at this charm!

Asiago, Veneto, Italy

About Asiago

Asiago is a cow’s milk cheese (vaccino). According to my Italian cheese book, there are two types of Asiago DOP*.

*DOP = Denominazione d’Origine Protetta – Protected Designation of Origin

  1. Asiago d’Allevo DOP (raw milk) which can be mezzano (aged 3 months) or vecchio (aged 9+ months)
  2. Asiago Pressato DOP (pasteurized milk)

The difference between the two is mostly in how they are made (raw vs. pasteurized milk).

To be honest, I can’t even remember which version we tried, but maybe an Asiago cheese expert can recognize it from my photo and tell me in the comments.

Not to self: Next time try both kinds to compare.

Asiago, Veneto, Italy

Where to Taste Asiago Cheese

We ended up just going into a formaggeria (cheese shop) and getting a couple fette (slices) and eating them blissfully in the park.

Asiago, Veneto, Italy

What Asiago Cheese Tastes Like

The real reason why you need to try Asiago IN Asiago is that even the Asiago that we had in Alberto’s hometown in Veneto didn’t have the same WOW factor. Local is always better.

The taste was unlike anything I have had before. To this day, it remains one of the most pleasantly surprising and memorable things I have ever eaten.

It had a melt-in your mouth quality and herbaceous notes of foodgasm status. I don’t know how to describe it exactly, except that I said to Alberto, “I taste grass” (in the BEST way possible) thinking that I was crazy, but he totally agreed. I know grass might not be the best flavor description of one of the best cheeses I have ever eaten because it sounds totally off-putting unless you have tasted it. Trust me on this one, and I promise I’ll try to improve my taste describing skills.

At the risk of sounding super cheesy, I felt this great connection between the earth and cow in this cheese. You could taste the source. As an American, I have never felt this kind of closeness to the source of my food before. There is such a distance between the origin and the final product in our cheeses.

Other Asiago specialties

Asiago cheese was the highlight of my trip to Asiago, but some honorable mentions were enjoying a Spritz in the piazza with colorful views and enjoying a slice of strudel.

I also tried some other prodotti tipici (traditional products) from Asiago. There was an abundance of porcini (my FAVE) and wild mushrooms and mirtilli di bosco (wild blueberries) everywhere. We stumbled upon a little spaccio vendita (store) just off the main road where I got a jar of hazelnut honey (divine) to bring home .

Asiago, Veneto, Italy

Chat with me

  • Have you tried Asiago cheese in Asiago before?
  • What’s your favorite Italian cheese that you’ve tried straight from the source?

Hi, I'm Kelly!

I invite you to join me as I document becoming a dual U.S.-Italian citizen, my travels in Italy to discover the best of regional food & wine, and my progress learning Italian, mostly through cooking & wine tasting!

WSET Level 2 Certified Wine Blogger

Be a part of the journey!

Join me for a virtual "aperitivo chat" to get exclusive updates on my Italian progress, dual citizenship journey, plus food & wine adventures in the Bel Paese and beyond!

Leave a Reply

9 Comment threads
11 Thread replies
Most reacted comment
Hottest comment thread
10 Comment authors
Carmela (Bellissimamma)Kathryn OcchipintiKristie PradaJasmineLuLu B - Calabrisella Mia Recent comment authors
newest oldest most voted
Notify of

Being from the province of Vicenza, I’m quite familiar with the town of Asiago πŸ™‚ It’s also a great starting point for wonderful hikings which often lead you to see things connected with WW1. As for the cheese, I agree, the one you eat “in pianura” it’s different from the one you eat in the plateau of Asiago. They are allowed to produce Asiago DOP even in Padua (!!) as long as I know, but obviously it’s not the same thing :/

Lorelle Catalano

Ciao Kelly, great to be back with DVB again.
Asiago looks amazing. I had no idea it was so close to Verona, we missed out on that one last time! Will just have to check it out next time in Northern Italy.
Hope you have been well. x


Asiago looks like an adorable Bavarian village that has Aperol! My favourite cheese from the source is mozzarella di bufala near Paestum. Yum! Wish I had some now. Ciao, Cristina


I’m from that area of Italy (Northern part of the Vicenza province) and we do have Bavarian+Austrian origins! In the plateau of Asiago they even used to speak some sort of “medieval” Bavarian dialect. It resisted for centuries, now there are only ten speakers πŸ™

I LOVE mozzarella di bufala as well ❀


Only 10 speakers! Che peccato 😞. So sad when regional language are lost. Ciao, Cristina

Lucy and Kelly

Adore this post Kelly and your passion for cheese! How much cheese is too much cheese? (It’s always sunny in Philadelphia reference) We say you can never have too much! Lucy’s favourite is Caciocavallo and I love Parmesan, but we love fresh Mozzarella when we go to Italy and have it with prosciutto for every starter! I also love Dolce Latte cheese! There’s just so many good cheeses!!!! πŸ™‚

Lucy and Kelly

LuLu B - Calabrisella Mia

Asiago is gorgeous!! I love the cheese but didn’t know the town was so charming! More incentive to visit!


Kelly, what gorgeous photos in this. I remember seeing you post about Asiago in the past on Instagram and I made a mental note to visit. Still haven’t but now you’ve reminded me. IT IS SO CUTE! Let’s meet up there!! Waiting for you, ehehe. #DolceVitaBloggers per sempre!

Kristie Prada

Thank you for this! We love Asiago but I didn’t know this much about it! We use it in Pizzoccheri but I don’t know if it’s the same as this is Valtellina a bit further away.

Kathryn Occhipinti

What a wonderful way to explore this charming town. I’ve stayed in a small town in Vicenza and my cousin took me up those winding roads into the mountains near by Asiago a local winery one day. It was such a lovely drive. And well worth it for the wine at the end of the road. Your blog reminded me of this lovely day we enjoyed and of all the culinary treasures there are to be discovered at their source in Italy.

Carmela (Bellissimamma)

Hi Kelly! Nice to read your Dolce Vita Bloggers post!

I don’t think I have ever tried Asiago cheese before. I should try it! One type of cheese that I really really like is Pecorino. I thought it was interesting that it was made from sheep’s milk.