Az. Agr. Pangrazio Mattia – Malga Pusterle – Roana

On the plateau overlooking Roana, in the province of Vicenza, Pangrazio Mattia runs Malga Pusterle according to the rhythm of alpine pasture: high-altitude pastures nourish the herd, and the resulting milk becomes Asiago DOP in the copper vats of the mountain dairy. It's a short, vertical supply chain, where the cheese directly bears the mark of the grass and the altitude. From the same semi-cooked curd process, two facets of the product emerge: fresh Asiago, soft and milky with an immediate flavor, and aged Asiago, which gains structure, granularity, and more decisive notes over time. A single denomination thus tells two different stories of the same milk: one of freshness and one of patience. The malga opens its production cycle to visitors: it's worth the climb to follow the milk from pasture to vat to wheel, and to grasp how the altitude and alpine forage infuse the flavor even before aging.

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