Asiago is a type of Italian cow's milk cheese which ranges in texture from soft to hard, depending on the type of Asiago. The cheese is commonly used in kitchens all over Italy, and has spread to other parts of the world as well, where it has become popular in its hard form grated over pasta, pizza, and other similar dishes. Asiago has a characteristic tangy flavor and scent which many consumers greatly appreciate, and can be found in most markets.

Certain types of Asiago are governed by a protected designation of origin, meaning that if the cheese is labeled in this way, the cheese has been produced to a set of exacting standards. In addition, independent monitors keep track of foods that have protected destinations of origin, ensuring that the food is of a consistent quality and that consumers are not being sold a mislabeled product. In addition to promoting the cheese industry, it also ensures that vital parts of Europe's culinary heritage are not lost.

Asiago cheese actually comes in two forms, a young Asiago called Asiago Pressato, and an aged form called Asiago d'Allevo. Both are made in similar ways, although the manufacturing process is slightly different. Asiago Pressato is also called fresh Asiago, and appears as the filling for raviolis, top pizzas, or to dress up savory pies. The cheese is soft, crumbly, and moist, like most fresh or farmer's cheeses. Asiago d'Allevo, on the other hand, is a hard cheese with a rind, with a mellow young version and a more astringent aged type.

Asiago is among the family of “mountain cheeses” such as Emmentaler and Gruyere, and can be made with either pasteurized or raw milk. The flavor of the cheese will change depending on what type of milk is used, with many consumers favoring raw milk Asiago because it has a more complex flavor.

To make Asiago Pressato, the cheese maker uses fresh whole milk, which is heated and combined with rennet to form curds. These curds are loosely pressed into cheesecloth and allowed to age for 40 days before being deemed mature. Asiago d'Allevo uses partially skimmed milk, and is aged for much longer. For a young Asiago d'Allevo, the cheese is allowed to age for approximately three months. Older versions may age for up to one year.

Asiago d'Allevo has small holes and a slightly granular texture. The young cheese is slightly sweet with a nutty flavor which goes well with fruit and many wines. The older cheese is much more assertive, acidic, and brisk. Grated over pasta, it is a fresh and spunky alternative to Parmesan.