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On this page, you will find the monthly data for Asiago PDO Product of the Mountain Production.
The minimum aging of Asiago which bears the words "Mountain Product" is 90 days from the last day of production for SEASONED Asiago and 30 days from production for FRESH Asiago.
Sanctioned by the Ministry of Agricultural, Food and Forestry Policies, Asiago cheese was the first Italian P.D.O. (Protected Designation of Origin) product to also bear the title of "Prodotto della Montagna" (Mountain Product). This status is reserved for cheeses whose entire production process takes place within the mountain area, at an altitude of at least 600 metres above sea level.
As such, Asiago "Prodotto della montagna" is only produced by a small number of cheesemakers (i.e. alpine dairies and malghe - barns where cheese is made) working in parallel with the Protected Designation of Origin system.
The result is the Seasoned Asiago, with a minimum maturation period of 90 days, and the Fresh Asiago, with a maturation period of at least 30 days.
The distinct local identity of this product runs deeper than just having "Prodotto della montagna" stamped onto its rind: it is present in its origins, its ties with traditional alpine farming and the special qualities of the cheese itself.
Laced with evenly-distributed mid-sized holes, in terms of appearance the Seasoned Asiago "Prodotto della montagna" particularly stands out for its straw-yellow, almost amber, shade.
Its aroma is intense, spicy and aromatic, these notes deriving from the herb-rich grassland that the cows used for this cheese live on, such as Lady's Mantle and German gentian.
With its rich flavour and crumbly texture, the various gradations of saltiness, sweetness, and sourness are delicately balanced with a hint of underlying bitterness.
Thanks to its reputation for excellence and distinction, the price of this particular product tends to be higher than other cheeses produced in the same geographical area.
The total volume of Asiago produced can be found on the production page.