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Toniolo Casearia S.p.a.

Asiago DOPMontasio DOP

Since 1960, Toniolo Casearia has crafted Asiago DOP and Montasio DOP across the Pedemontana del Grappa region, guided by the Toniolo family through four generations. Their semi-cooked Asiago—offered fresh or aged—and cylindrical Montasio, matured a minimum of 60 days to develop its compact paste, embody a deliberate rhythm: cold dawns, patient hand-work, and the measured transformations only time allows. Recent R-Affinati innovations showcase how ancestral cheesemaking knowledge merges with contemporary vision.

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What it makes

DOP

Asiago

Semi-cooked cheese produced exclusively from cow's milk in two types: fresh (Asiago Fresco) and aged (Asiago Stagionato).

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Montasio

Cylindrical cow's-milk cheese of medium-to-long maturation, aged at least 60 days, with compact paste and slightly piquant flavour.

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