An ancient cheese. The Consorzio Tutela Formaggio Asiago, based in Vicenza, ensures quality performances and makes sure the designations, markings and seals are used correctly and raises awareness of Asiago far and wide.

The origin of Asiago is very ancient like the history of the zone where Asiago was born, which was colonized from the beginning of the Middle Ages. Conventionally its birth is dated around the year one thousand; in fact there are rare testimonies coming from the Asiago highland related to the preceding centuries.

During the tenth to fifteenth centuries in this region, known for its good grass, sheep raising was the predominant agricultural activity, the purpose of which was the production of savory cheese (at the beginning called “Pegorin”), and the wool production, destined for the textile works of the near valley (Valdagno, Schio, Piovene Rocchette..). The sheep started to be replaced by cattle around 1500 as a consequence of the breeding’s modernization (especially thanks to the passage from the exploitation of the pasture to the care of the cut lawns); bovine milk replaced completely that of sheep in this region's cheeses, only in the 19th century.

One of the greatest causes of the diffussion of Asiago’s production were the battles that caused a huge depopulation in the area, which was on the border with the Austrian Empire and was an area of contention and great battles both during during Napoleon's Italian campaign and during the First and Second World Wars.