(ANSA) - ROME, SEPTEMBER 23 - Asiago Dop cheese changes its disciplinary and aims, anticipating the actions of the Green Deal promoted by the European Union, at sustainable development by choosing to strengthen the link with the territory of origin and to always make production choices more natural, respectful of animal welfare, in line with new market demands and changes in food consumption.
Starting from next 8 October, the new disciplinary promoted by the Consorzio Tutela Formaggio Asiago launches a project to enhance the biodiversity heritage of the area of origin of the DOP which includes the provinces of Vicenza and Trento and part of those of Padua and Treviso.
The route starts from the feeding of the cows, with fodder coming from the geographical area of the denomination, rich in native plant essences.
And referring to the oldest tradition of cheese production on the Asiago plateau, the new specification provides for the possibility of using vegetable rennet, so as to guarantee the Asiago Dop specialty also to consumers who are looking for an alternative to bovine rennet and establishes, at the same time, the total elimination of the use of lysozyme, both in fresh and seasoned Asiago Dop.
Among the innovations introduced by the new disciplinary, particular attention has been paid to the enhancement of the various maturations: thus the new term Asiago Dop Fresco Riserva is born, with 40 days or more of maturation which is accompanied by Asiago Dop Fresco.
For the Stagionato, the minimum curing time is extended.
"I thank all the members - concludes Fiorenzo Rigoni, president of the Consorzio Tutela Formaggio Asiago - for having believed in this result, the result of teamwork that has chorally involved the players in our supply chain.
Together we can all be proud to have placed Asiago Dop at the center of a virtuous process that combines quality, naturalness and identity and confirms our commitment to a future of sustainable growth that is respectful of our roots and our tradition ". (ANSA).
