Asiago Dop. The famous Venetian cheese rediscovers tradition and can now be produced, in the Fresh and Seasoned versions, also with rennet from the thistle flower, and not just cow’s milk.
This recent innovation in production regulations was born from an incredible discovery made by researchers from the University of Padua on the Asiago Plateau.
Traces of a 5000-year-old settlement have been found and specifically evidence of cheese production dating back to that time but with the use of vegetable rennet (a spontaneous herb similar to thistle). Hence the authorization for this new dairy technique
Asiago Dop cheese changes specifications and aims, anticipating the actions of the Green Deal promoted by the European Union, at sustainable development by choosing to strengthen the link with the territory of origin and to make increasingly natural production choices, respectful of animal welfare, in in line with new market demands and changes in food consumption. Starting from next October 8, the new regulations promoted by the Asiago Cheese Protection Consortium will launch a project to enhance the biodiversity heritage of the area of origin of the PDO which includes the provinces of Vicenza and Trento and part of those of Padua and Treviso. The journey starts from the feeding of the cattle, with fodder coming from the geographical area of the denomination, rich in native plant essences.
The new specification provides for the possibility of using vegetable rennet, so as to guarantee the Asiago Dop specialty also to consumers who are looking for an alternative to bovine rennet and establishes the total elimination of the use of lysozyme, both in Fresh Asiago Dop than in the Seasoned one
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