Caseificio Basso S.r.l.

In Colceresa, on the Vicenza slopes, Caseificio Basso processes cow's milk from a certified basin spanning 292 municipalities. From this raw material, Asiago DOP is born in two opposing and complementary interpretations: Fresco, with its semi-cooked paste and delicate profile, and Stagionato, which aging renders concentrated and complex. A single cheese, therefore, but narrated through time, from youthful softness to the mature structure of a fully evolved product. The farm shop extends its view beyond its own production: alongside the Asiago wheels, one finds fresh pasta, sauces, and small artisanal pastries from the region, a selection designed to complement everyday Venetian cuisine. Those passing through Colceresa can stop at the sales point, taste the two versions side-by-side, and take home, along with the cheese, a piece of the regional pantry.

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