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Within the EU, Asiago cheese is an Italian D.O.P. product (Denominazione di Origine Protetta), equivalent to a Protected Designation of Origin (PDO). [1] This simply means that the product can be considered as "authentic" by European law if and only if it is produced in its specific origin area, and according to a specific regime, known as the ...
The Asiago region is the origin of Asiago cheese. The town was the site of a major battle between Austrian and Italian forces on the Alpine Front of World War I. It is a major ski resort destination, and the site of the Astrophysical Observatory of Asiago, operated by the University of Padua.
As such, production of the cheese has spread around the globe and the term "asiago" describes a style of cheese that can be produced anywhere. [161] Formaggio Asiago DOP: Bitto Valtelline: Bitto (Lombard: Bit) is an Italian DOP (Denominazione di Origine Protetta) cheese produced in the Valtelline valley in Lombardy. It owes its name to the ...
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Place the pasta in a large bowl and add the sun dried tomatoes, onions, basil, cheese, dressing mix, oil from the sun dried tomatoes and vinegar. Mix well. Makes 10 cups (20-1/2 cup servings)
They have the Italian abbreviation for PDO (DOP) written on the cheese. Prior to 1996 when the PDO system came into operation, many Italian cheeses were regulated under a denominazione di origine (DO) system, which arose out of the 1951 Stresa Conference and was established under the Italian law 125/54.
Based on these regulations, within the EU (and certain jurisdictions outside the EU), food such as gorgonzola, Parmigiano-Reggiano, feta, the Waterford blaas, [5] Herve cheese, Melton Mowbray pork pies, Piave cheese, Asiago cheese, camembert, Provence honey, Herefordshire cider, cognac, armagnac, and champagne can only be labelled as such if ...