Northern Italy has its culinary delights just like the south, and in the cool climate of Trentino one such delight is Asiago cheese. This Italian cheese has been a DOP protected product since 1978 and its area of production takes in the provinces of Vicenza and Trento, as well as parts of Padua and Treviso.

Asiago is a hard-crust cheese that can be aged differently according to the discipline. Two types can generally be found: young and fresh, with a soft, delicate flavour, or aged asiago for at least four months (up to two years) which has a stronger flavour bordering on spicy.

Depending on which type you have, the food and wine match will have to complement the flavour strength and texture. The decisive flavour of the aged cheese will require a stronger red wine, perhaps a merlot from Trentino if you want a local Italian wine, or if you want to go further afield, a Piave Cabernet. For the fresher and more delicate version, we recommend a white wine or rose, such as the Biferno Rosato.

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