Caseificio Sociale Ponte di Barbarano S.a.c.

In Barbarano Mossano, Caseificio Sociale Ponte di Barbarano brings together two facets of the same cheese: Asiago DOP in its Fresco (fresh) version, with a delicate profile, and its Stagionato (aged) version, where complexity develops over time. The raw material is unique—cow's milk—and the method is semi-cooked, practiced within one of Italy's most extensive protected zones, spanning 292 municipalities across Veneto. As a cooperative, the dairy collects milk from the local territory and oversees its transformation through various aging stages, demonstrating how the same milk changes texture and flavor depending on the time it is given. This process can be observed firsthand here: in Barbarano Mossano, visitors can witness the production phases and taste the transition from fresh to aged. It's worth a stop to understand, wheel in hand, how much aging influences the character of Asiago.

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