Asiago is a hard Italian cheese whose history began with ewe milk; today it is made entirely from cow milk and is produced unpasteurized in its traditional zone. Two styles are recognised: Asiago Pressato, a lightly pressed cheese from whole milk matured for 20 to 30 days with a mild, delicate flavour, and Asiago d’Allevo, made with skimmed milk and aged much longer, developing an intense, granular character that peaks after extended maturation of up to two years. Both carry protected designation of origin status in the EU, so only cheese made in the defined area under set rules may use the name. As with all raw-milk cheeses, milk quality and hygiene are central to safety.