Top 3 Local Natural Rind Cheeses
in the Province of Vicenza

Caseificio Pennar is a renowned dairy cooperative founded in 1927 in Asiago, at an altitude of 1,070 meters above sea level. The cooperative brings together around fifty local farms and alpine huts, which supply high-quality milk for cheese production. It is specialized in the production of Asiago DOP cheese, with a particular focus on the varieties labeled "Prodotto della Montagna" (Mountain Product), made exclusively from the milk of cows grazing on alpine pastures between 1,000 and 1,700 meters in elevation. This practice contributes to the rich flavor and high vitamin content of the milk. The cheese production process at Caseificio Pennar is based on traditional methods. The cheeses are aged on spruce boards in underground rooms with specific microclimatic conditions, which promote the development of unique aromas and textures. Visitors are welcome to tour the production facilities and enjoy cheese tastings at the shops in Asiago and the surrounding area.Expand

This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending on the length of aging, d'Allevo is marketed as Mezzano (4-6 months), Vecchio (10 months and over) and Stravecchio (15 months and over). It has a subtle nutty aroma and a rich piquant taste. Because its hard texture makes it perfect for grating, Asiago Stravecchio is excellent in risottos, ravioli, and pasta dishes, while Mezzano is often served as an appetizer accompanied with radicchio, elderberry or pear jam, fig mustard, and other fruit and vegetable spreads. Produced on the Asiago plateau since the year 1000, this cheese was known among locals as Pegorin because, in the past, only sheep milk was used (pecora means sheep in Italian). Today, Asiago cheese is made from cow's milk and production takes place in the provinces of Vicenza, Treviso and Padua in the Veneto region, and in Trento in the autonomous region of Trentino-Alto Adige. Also, since the cheese has a protected designation of origin in Italy and the EU, only Asagio produced in those provinces from the milk from the farms in those areas can have the PDO/DOP status.Expand

Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delicate, the texture is open, soft, and creamy, while the flavor is slightly salty, milky, and buttery with hints of grass and lemons, becoming tangy with further maturation. It is usually aged for 20 days, but it can be left to mature for up to 3 months. Morlacco is best paired with berries, strawberry jam, and medium-bodied white wines.Expand

Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name. It is produced in the area of Monte Grappa in Veneto, hence the name. The cheese matures from 120 to 180 days and is characterized by its thick and rough rind, while small holes are scattered throughout its pale yellow interior. The flavor of Bastardo del Grappa is intense, pleasant, and never spicy. It is recommended to pair the cheese with apples, berries, pears, pear mostarda, young red wines, and medium-bodied white wines.Expand