Because good Asiago form becomes very old it takes at least 18 months of seasoning in a natural environment and many malgari prefer to sell the shapes first.

This is why every year the forms of old are less and less.

To encourage the resumption of production, a Presidium was created, composed of seven small producers of the plateau and supported by the Asiago Dop Cheese Protection Consortium. The malgari have given themselves an additional regulation, to complement that of the designation of origin. The Slow Food Presidium regulation provides for the delimitation of the production area - only the historical Municipalities of the plateau - and a breeding practice that requires grazing and excludes silage, industrial feed and GMO products. But above all, it establishes the best production: from June to September. The Presidium wants to convince the cheesemakers to mature for a long time a greater number of shapes approaching a market interested in recognizing the right reward for excellent quality and, above all, wants to ensure that the malgari are increasingly aware of their role, essential for the protection of these mountains and for the protection of an ancient culture and tradition.