Caseificio dal Pozzolo S.r.l.

In Grumolo delle Abbadesse, in the Vicenza plain, Caseificio dal Pozzolo works exclusively with cow's milk for a single denomination, Asiago DOP, which has extended its reach from the plateau to include 292 municipalities. The company interprets two facets of it: Asiago Fresco, mild and creamy, intended for immediate consumption, and Asiago Stagionato, which gains depth and more complex flavors with aging. What unites these two expressions is the semi-cooked method, a technical hallmark of this denomination with ancient roots. It is a craft that relies on consistency rather than dramatic effect: the curd temperature, the maturation times, the choice of when to stop or extend the aging. The result is a catalog that starts from the same raw material and leads it in opposite directions—freshness on one side, concentration on the other—always remaining within the boundaries and rules of a cheesemaking territory that the plateau has codified over time.

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