Asiago: A Taste That Travels Time and Place

This cheese embodies tradition and transformation, bridging Old-World craft and modern versatility.

Few cheeses tell a story as layered — or as alive — as Asiago’s. Born high in Italy’s northeastern mountains and reborn in American creameries from Wisconsin to Illinois, Asiago embodies both tradition and transformation. It’s a cheese that bridges Old-World craft and modern versatility. It’s one that chefs, retailers, and consumers can’t seem to get enough of.

“Asiago is top of mind for a lot of customers, whether home or away, because of the halo effect from Asiago bagels,” says Barry Gurewitz, vice president of marketing at Cheese Merchants.

FROM THE PLATEAU TO THE PLATE

The name Asiago originates from the Altopiano dei Sette Comuni, the Asiago Plateau in northeastern Italy, a highland region spanning parts of Veneto and Trentino, where cattle (and earlier, sheep) grazed on mountain meadows of herbaceous grasses and wild plants. Cheesemaking here dates to the year 1000, when monks and herders crafted wheels from sheep’s milk to feed local communities through long mountain winters. By the 1500s, as cows replaced sheep, a distinct new cheese emerged … one that would evolve into the Asiago we know today.

Italy’s Asiago DOP (Denominazione di Origine Protetta) comes in two main styles:

• Asiago Fresco DOP: Aged at least 20 days, it’s supple and creamy, with a sweet, milky perfume and tiny, delicate eyes.

• Asiago Stagionato DOP: Aged from four months to over a year, it develops a dense, crumbly body and flavors that range from toasted hazelnut to sharp umami depth.

In the mountain dairies of Asiago, cheesemakers still follow the rhythm of tradition. They heat the milk slowly in copper cauldrons, stir with wooden paddles, and press the curds into round molds marked with the word “ASIAGO.” Wheels rest on spruce boards in cool aging rooms, turned and brushed until the rind forms a natural, caramel hue.

That sense of place — terroir in its purest form — is what earned Asiago its DOP protection in 1996. Only milk from the defined region, made and aged under strict guidelines, can bear the name. And yet, even as these alpine wheels continue to mature in Italy’s misty cellars, Asiago’s story was expanding across the Atlantic.

AN AMERICAN ACCENT

In the mid-20th century, Italian immigrants brought their cheesemaking expertise, and love of Asiago, to the American Midwest. There, amid the rolling dairy country, Asiago found fertile ground and a new identity.

BelGioioso Cheese, based in Green Bay, WI, is one of the most recognized U.S. makers. Its Asiago Fresco is aged a minimum of 60 days, and its aged varieties (five months and up to 12 months) reflect both Italian heritage and American precision.

“BelGioioso Asiago has a sweet, nutty flavor with a hint of sharpness that satisfies, but never overpowers,” says Sofia Auricchio Krans of BelGioioso. “Our traditional brining methods and unique starter cultures create a distinct and consistent texture and flavor. We don’t cut corners when crafting our cheeses.”

The family-owned company’s roots trace back to founder Errico Auricchio, who emigrated from Italy in 1979, determined to reproduce authentic Italian cheese on American soil. Over decades, BelGioioso has built a reputation for consistency and quality — proof that Italian craftsmanship can thrive in the Midwest.

“BelGioioso Asiago is made with the freshest, quality local milk and is crafted and aged over five months to create a semi-firm body and distinct aroma,” says Krans. BelGioioso’s craftsmanship translates beautifully across applications — from pasta and panini to snack packs and deli slices.

That adaptability has helped Asiago evolve from a specialty cheese to a mainstream menu staple.

THE CHEESE WITH A BUILT-IN FAN BASE

As Gurewitz points out, Asiago’s U.S. appeal has an unlikely ambassador: the Asiago bagel. Consumers associate Asiago with flavor — with a sense of something elevated. That recognition helps drive curiosity and trial in both retail and foodservice.

For Cheese Merchants, which supplies grated and shredded Italian-style cheeses to restaurants and retailers nationwide, that curiosity has become meaningful growth.

Conversely, all Italian cheeses combined are growing just over 1%. Asiago hits the sweet spot between sharp and creamy, rustic and refined. It’s a flavor bridge — robust enough to stand up to smoky meats and roasted vegetables, subtle enough to melt into a sauce or risotto without overpowering other ingredients.

CRAFT, CONSISTENCY AND CARE

Though American versions can’t claim DOP status, producers like BelGioioso have developed their own forms of authenticity. Traditional recipes, meticulous aging, and locally sourced milk deliver a product that feels handmade.

For the foodservice sector, that reliability matters. Restaurants and food manufacturers are looking for consistency and functionality, but they also want to tell a story. Asiago delivers both — quality you can taste, and heritage you can talk about.

Chefs have taken notice. You’ll find Asiago shaved over Caesar salads, melted into mac and cheese, layered into lasagna, or standing proudly on charcuterie boards. Its flavor adds intrigue to comfort food — a balancing act few cheeses achieve as gracefully.

A CHEESE FOR ALL SEASONS

Asiago’s culinary range makes it a natural for innovation. It melts beautifully on flatbreads and sandwiches, lends complexity to soups and gratins, and adds a nutty, caramelized edge to baked dishes. In salads and antipasti, it offers a punchier alternative to mozzarella; on a cheese board, it pairs elegantly with honey, pears, and full-bodied reds.

It also adapts effortlessly to modern formats. Shredded, sliced, grated, cubed, or portioned into snack packs, Asiago fits into both gourmet and grab-and-go moments. BelGioioso’s snacking line underscores how a heritage cheese can thrive in today’s on-the-move market. Consumers are looking for flavor and convenience; Asiago delivers both.

In retail, Asiago is positioned as both an everyday staple and a discovery cheese — a dual identity that retailers can leverage. Sampling and storytelling can go a long way, especially when highlighting differences between young and aged versions. It’s a chef who is both familiar and special.

LOOKING FORWARD

Cheese, like culture, thrives when it adapts. Asiago’s trajectory — from medieval mountain huts to modern snack packs — shows how an ancient recipe can meet contemporary needs without losing its soul.

The future looks bright, particularly in foodservice. With growth outpacing the broader Italian-style category, and increasing consumer awareness, Asiago is poised for continued expansion. Its approachable flavor, versatile formats, and built-in familiarity make it a favorite for chefs and consumers alike. In both places, milk becomes magic — a transformation as old as the mountains, and as new as tomorrow’s menu.