Asiago d'Allevo is a cheese produced from the milk of Pezzata Nera and Bruno Alpina cows that graze on the high summer pastures in the mountains of Veneto in northern Italy. According to DOP protection, the production of Asiago d'Allevo cheese can take place only in the provinces of Vicenza and Trento in Italy. The flavour of the cheese varies according to its age. When it is sold as "Mezzano", at the age of four to six months, the flavour is fresh, mild and lactic. The texture is a pale, straw-coloured interior, supple and semi-soft with irregular small holes and soft, flexible rind. When ripened beyond the age of ten months it is known as "Vecchio". Some Asiago's aged for two years are called "Stravecchio". At this stage, it turns firm, grainy and dry in texture. The flavour also becomes quite intense and spicy, as it ages. A fully mature Asiago has a smooth, regular rind. The aroma is suggestive of yeast or dried fruit. Mezzano Asiago is good for sandwiches and salads while Vecchio & Stravecchio can be grated well in salads, soups, pastas.