Asiago is a cheese with a long tradition that was granted a protected designation of origin (PDO) in 1996. According to its production regulations, it can only be made from milk collected and processed in the provinces of Vicenza, where it originates, Trento and partially in the territories of Padua and Treviso. Each form of Asiago bears the Consortium mark, the number of the dairy, the initials of the province and the words "Asiago."

Asiago DOP Stravecchio represents the historical version of Asiago, characterized by its hard texture and the presence of scattered small to medium-sized eyes. It has a firm texture and, despite this, is quite soluble during chewing. Thanks to a maturation period of more than 15 months, it develops an intense taste with pungent notes that make it unmistakable in its flavor.