Latterie Vicentine S.c.a.

Latterie Vicentine transforms Italian milk into Asiago DOP across two distinct expressions: Fresco's bright creaminess and Stagionato's deeper complexity. Based in Bressanvido, the cooperative sources exclusively from the 292-municipality Asiago zone, controlling every step from udder to aging room. The semi-cooked technique—low-temperature curds and extended pressing—delivers the cheese's signature texture: smooth, slightly elastic, never chalky. Visitors to the dairy experience production firsthand, then sample cheeses at their counter or across seven retail points spanning Vicenza and Padova provinces.

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