Caseificio Pennar Asiago

At 1,070 meters on the Asiago Plateau, Caseificio Pennar has been collecting milk since 1927 from a cooperative uniting fifty associated farms. Built on the ruins of an older dairy, it processes pure cow's milk for Asiago DOP, a semi-cooked cheese that takes on two forms here: Fresco, soft and young, and Stagionato, with a drier texture and a more pronounced profile. The altitude and mountain pastures are not just a backdrop but raw material: they shape the character of these two expressions, linking them to the rhythm of the seasons and the common choices of the cooperative. Those who venture up here will find a place where the denomination is observed closely, from milking to salting. The dairy welcomes visitors: it's worth the stop to follow the transformation of high-altitude milk and taste, side by side, the Fresco and the Stagionato, appreciating how much the elevation influences the final result.

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