A name for Asiago vecchio and Stavecchio which is made in Trentino. It is anything between 9 months and two years old, this is a hard, pressed cow’s milk cheese which is spongy with occasional small holes in a yellow paste and with a smooth, glossy rind. It has a slightly piquant, penetrating flavour but no smell. Its quality is good throughout the year. As it ages it hardens and becomes a good grating cheese. It comes from Asiago in Vicenza in the North of Italy. As this is matured for longer than Asiago, for nine months or more, the flavour is even sharper and stronger.
