On Sette Comuni Plateau of Asiago is well known that:

"Good cheese is made in the north of the bell tower"

they say every time you talk to someone about pastures and milk: is made un in the mountains, from the milk of cows grazing on the

pastures.

Pastures of the Plateau still are many, over seventy active that every summer load thousands of beasts.

The marvelous sight of cows in late September descending the valley roads, for the winter rest, is not uncommon in Asiago: here traditions

are still strong and you may have to pull over the car on the roadside to leave parade dozens of Brown Alpine, Alpine Gray, or even

Rendene. These last, along with Burline, are the traditional cows of Asiago's mountains.

• Rendene: rustic, dark brown coat, sometimes shiny black
• Burline: tiny, with large black patches

Both give an exceptional milk and are perfect for grazing: robust breeds, each good for every pasture, even the most inaccessible and less

generous.

The still active mountain pastures in the Sette Comuni are seventy, a data in itself exceptional. About thirty turns milk into cheese, but only a dozen produces Asiago Stravecchio Dop for a total amount of about a thousand forms per year. Very few.

Because make cheese, and do it well, is not easy.
The Asiago Stravecchio presents these characteristics: it has scents ranging from the grass mowed, to the ripe fruit and musk.
In the mouth is sweet, almost sugary and gradually tends to pungent, to the toasted hazelnut, to the grilled bread.
A rare product that offers an extraordinary complexity of tastes, flavors and aromas. SLOW FOOD PRODUCT