The application for approval of amendments to the product specification of Asiago PDO has been published in the Official Journal of the European Union.
The main amendments concern the name of the two types of cheese. ‘Asiago Stagionato’ (minimum 90 days of maturation) will replace ‘Asiago d’Allevo’ as ‘Asiago Fresco’ (20 days of maturation, more than 40 days for the ‘Fresco Riserva’ type) will replace ‘Asiago Pressato’.
‘Asiago Stagionato’ may also bear on the label the additional and optional mention of ‘mezzano’ (over 4 months of maturation), ‘vecchio’ (over 10 months) or ‘stravecchio’ (over 15 months).
AMENDMENTS TO PROSECCO PDO SPECIFICATION: PRODUCTION AREAS
Other amendments concern the inclusion of the municipalities of Cittadella and Fontaniva in the list of Asiago PDO production areas. A new article will also be inserted to clarify the link between the product and the production area, specifying that the defined area has substantially homogeneous climatic and soil conditions affecting the fodder used to feed the milk-producing animals.
PRODUCTION METHOD AND RAW MATERIALS
The new specification also states how Asiago PDO is produced: the milk used to make the cheese must be collected within 36 hours of the first milking (48 for the ‘mountain product’ cheese) and processed within 48 hours of entering the dairy.
A ban on the use of cotton as feed for cattle will be introduced. In fact, cotton has nothing to do with the area of origin and the requirement that at least 50% of the dry matter ration be produced within the geographical area covered by the specification and be made from fodder.