Caseificio Finco Gianfranco di Enego Altopiano di Asiago SRL

On the Asiago Plateau, where two hundred and ninety-two municipalities define the production zone, Caseificio Finco Gianfranco works with a single denomination: Asiago DOP, a semi-cooked cheese made exclusively from cow's milk. Located in Enego, in the province of Vicenza, the facility operates entirely within the protocols governing this protected origin. Production is divided into two distinct expressions of the same denomination. Asiago Fresco retains the natural freshness of the milk, with a soft texture and a delicate profile; Asiago Stagionato gains complexity through aging, shifting towards more intense aromas and a firmer structure. Time, once again, separates the two faces of the same product. The temperate climate of the basin and the pastoral tradition of the plateau remain the backdrop for a process codified in its smallest steps, where the margin is technical rather than creative. Thus, a single protected origin, interpreted in two contrasting registers—the young and the mature—that tell of its expressive breadth, all starting from the same mountain milk.

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