Introducing Asiago PDO to Americans and to Young Italians
with Tours, Sandwiches, Songs, Recipes, and Wines

Bringing Asiago PDO to Americans
Many of the dairies that make Asiago PDO rely on marketing and distribution companies to deliver their unique Italian Alpine cheese to wholesalers, retailers and restaurants around the world. The largest exporter of Asigao PDO is Agriform, which specializes in marketing traditional Italian dairy products, especially cheese, in more than 50 countries, including the United States.

A member of the Asiago Cheese PDO Consortium, which protects and manages production of this delicious cheese from the Italian Asiago plateau, Agriform primarily handles Protected Designation of Origin (PDO) cheeses.

"The success Asiago PDO and other traditional cheeses are beginning to enjoy in the United States and other nations can be attributed to their unique flavor and to new themoformed packs that allow these extraordinary cheeses to maintain their organoleptic characteristics as they are shipped to markets far from Italy," says Agriform Director General Nisio Paganin.

Agriform's partners are some of the most important dairy cooperatives in northeast Italy, whose thousands of farmer members produce Asiago PDO and other dairy products in designated territories of origin. While some of the partners age their cheeses in the Agriform warehouse, others bring their finished product to the company to distribute and market worldwide. Agriform packages cheeses in individual slices and wheels for various cooperatives, adhering to the latest technologies for hygienic and organoleptic preservation of the highest-quality products.

As one of the largest exporters of Italian cheeses to the United States, Agriform has teamed with the Italian Trade Commission to stage an Italian Cheese Road Tour promoting both fresh and mature Asiago PDO and other leading Italian cheeses. The first stop on this year's tour, which featured cheese and wine, was in Saratoga Springs, New York, in September. In 2013, the tour will continue in Newport, Rhode Island; New York City and Boston. Catch it if you can!

"The response to Asiago PDO in Saratoga Springs was very enthusiastic, and we looking forward to visiting the next cities on the road tour early next year," says Dr. Paganin, adding, "Clearly Americans enjoy great cheese, and we're pleased to bring them Italy's best."
McItaly "il Veneto" - Asiago PDO Cheese at McDonald's Italy!
During November, anyone visiting one of the 442 McDonald's restaurants in that country will find a tasty new sandwich available only there. The McItaly "Il Veneto" features Asiago PDO cheese on a hamburger, with lettuce and mushroom cream. The American fastfood chain collaborated with the Consortium Asiago and the Fondazione Qualivita, which promotes Italian products that meet European geographical denomination specifications, to create a sandwich that raises awareness among young consumers of this special cheese from the Asiago plateau and nearby regions.

To attract attention to "il Veneto," L Moderni, the Moderns - four young, spirited singers from Turin, Italy - are promoting the Asiago PDO sandwich on television and radio commercials. Savor their performances on Youtube and Facebook.
Asiago PDO Adds Flavor to Snacks and Entrees
Asiago cheese is so versatile and delicious that suggestions on how to use it pop up everywhere. Here are two recipes from Giada De Laurentiis, the Emmy-award winning host of The Food Network's "Giada at Home." Her popcorn is perfect for holiday entertaining or watching television.

Popcorn with Herbs de Provence and Asiago PDO Cheese

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried herbes de Provence, crumbled
  • 1/4 cup vegetable or peanut oil
  • 1/2 cup popcorn kernels
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup finely grated aged Asiago PDO


  • Combine the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.
  • Combine the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.
  • Remove the garlic cloves from the butter and discard, if desired.
  • Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.

Giada's easy pasta recipe takes just 30 minutes to prepare and wins rave reviews.

Fusilli with Spinach and Asiago Cheese

4 servings

  • 1 pound fusilli pasta
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 (9-ounce) bag fresh spinach, roughly chopped
  • 8 ounces (1/2 pint) cherry tomatoes, halved
  • 1 cup (about 3 1/2-ounces) grated Asiago PDO
  • 1/2 cup grated Parmesan
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper


  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve. Giada's easy pasta recipe takes just 30 minutes to prepare and wins rave reviews.

No matter how you serve it, always use only Asiago PDO for authentic Italian cheese taste. The PDO designation on the label guarantees the cheese is from northeastern Italy and meets all traditional manufacturing and quality control standards.

Finding the Perfect Wine for Asiago
According to wine aficionados, many options exist for selecting the best wines to drink with Asiago PDO. Pair delicately flavored fresh Asiago PDO with young and fresh red wines, soft roses, orsemi- to non-aromatic white wines such as Chardonnay, Riesling, Sauvignon Blanc, or Pinot Blanc. Chef Erika Heinemann of Savvy Wine Food also suggests Gewurztramineror sparkling wines for young Asiago.

Serve mature Asiago PDO with full-bodied red wines. The longer the cheese has aged, the more structured the wine should be. The Website Hello Vino recommends Cabernet Sauvignon, Syrah/Shiraz, or Rioja. Shisler's Cheese House in Ohio, which sells Asiago PDO, adds Beaujolais, Merlot, Pinot Noir, and Chianti to the list. Try pairing mature Asiago with different wines at various stages of the dinner, including dessert.

The consortium of Italian producers of Asiago PDO advises avoiding red wines aged in American oak barrels, which typically impart a vanilla aroma that clashes with the characteristics of the cheese. Visit the consortium's Web site for more suggestions and recipes.

Fresh Fettuccine with ASIAGO MATURE PDO and Butter