Asiago Cheese Protection Consortium: the transparent supply chain project is underway

From 1st to 11th September the "transparent supply chain" project of the Asiago Cheese Protection Consortium kicks off, a journey to discover the short production chain of Asiago DOP and the eclectic nature of the product characteristics aimed at foreign professional operators, press, haute cuisine and enthusiasts.

The Asiago Cheese Protection Consortium, committed, with the Asiago Green Edge innovation path, in sustainable growth based on continuous improvement that passes from the recovery of the original elements of the Denomination, promotes, starting from next September 1st, a series of appointments dedicated to the knowledge of unique characteristics of the production chain, witness of the link with the territory and, with dairies and malghe, of its great dairy tradition guardian of biodiversity.

The story of the short supply chain that transforms milk into cheese within 48 hours of milking, guaranteeing that unmistakable authentic flavor that distinguishes and characterizes it, begins at Made in Malga , the review of mountain cheeses promoted by the Asiago Cheese Protection Consortium, scheduled in Altopiano dei Sette Comuni from 1st to 3rd September and from 8th to 10th September. In Asiago, during the event, the consortium stand in Piazza Carli will closely offer all the phases of the traceability and food safety process of production. Among the stands of the producers of the exclusive Asiago DOP Product of the Mountain cheese, the specialty produced above 600 metres, it will be possible to taste the different types of Asiago cheese, meet for the very first time two new Trentino members: Malga Marcai and Malga Basson di Sotto, participate on Saturday 2 September at 4.30 pm in the masterclass “ Asiago meets Moselle Riesling. Tasting of balance between sweetness and sapidity ” and Sunday 10 September at 16.30 at “ The intense flavors of heroic agriculture. Asiago DOP and the extreme wines of the world ” up to tasting the first form of Asiago DOP Fresco Product of the Mountain of the Altipiani and Vezzena Dairy, former producer of Asiago DOP Stagionato.

The appointment of 4 September is dedicated to the German market, the first European commercial outlet for Asiago DOP. The Consorzio Tutela Formaggio Asiago will host about twenty of the most important professional operators and German gastronomic journalists to make directly known the close relationship between stable and craftsmanship of the production of Asiago DOP Product of the Mountain, as part of the European project "ELTW - European Lifestyle: Taste Wonderfood”, created together with the Valpolicella DOC and DOCG red wines, the Vialone Nano Veronese IGP rice and the Veneto DOP extra virgin olive oil. On September 11th, the unparalleled mix of human and environmental factors of Asiago cheese will be discovered by a large delegation of chefs from the JRE-Italia haute cuisine association who, on a study trip to the Plateau, will testify the importance of the safety of the raw materials used in catering and natural food, continuing in the path of collaboration and enhancement of their role as ambassadors aware of the value of the original product.

“Transparency is an absolute value for every Asiago cheese producer – says Flavio Innocenzi, director of the Asiago Cheese Protection Consortium. - Showing the choices, efforts and commitment that dairies and mountain huts put into producing a good, healthy and respectful of the environment and people cheese every day marks the abysmal distance that exists between the quality of Asiago DOP and the industrial production. In this journey, enthusiasts, operators and restaurateurs of haute cuisine are all united by the desire to experience authentic contact with the product, its history, its tradition. These are precious opportunities to make one's culinary experience an increasingly responsible act and, for the Protection Consortium, a precious ally in the enhancement of production.“