Azienda Agricola Al.Ba Asiago di Basso Alberto

Al.Ba operates within the protected zone of Asiago, a vast area encompassing 292 municipalities across the Venetian plateaus and surrounding lands. Here, milk is never uniform: it changes with the pasture and the seasons, and this variability directly influences the cheese, even before the cheesemaker's touch. The dairy exclusively transforms cow's milk into its sole reference denomination, Asiago DOP. The repertoire splits into two forms that are almost two different cheeses. The Fresco is consumed within a few weeks, when the paste is still soft and the taste delicate; the Stagionato, on the other hand, undergoes months of aging that concentrate its flavor, bringing forth complex umami notes and a firm structure. Maintaining both formats is a choice that roots the company in the region's dairy vernacular, where the same milk can become both an everyday staple and a special reserve. Thus, not just one product, but the two speeds of the same mountain, interpreted through aging time.

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