Milk with the some of the top cream skimmed off is heated to about 35°C. After the bovine or vegetable rennet has been added, coagulation starts and the milk forms a curd.
Using a curd knife or harp, the curd is reduced to small granules about the size of a nut.
After cutting, the curd is heated to a temperature of 47°C, then removed from the boiler for advanced processing.
The cake is portioned and placed in the special molds. To identify each form, a numbered casein plate is applied.
After a few hours, the forms are placed in branding molds that impress on the rind the characteristic DOP trademark.
The forms spend at least two days in a room with temperature set at 10/15°C and humidity of 80/85%, then salting is completed, either dry or in brine.
The last stage is aging. The forms rest for months: from 4 to 10 for Medium-Aged Asiago DOP, from 10 to 15 for Long-Aged Asiago DOP, over 15 months for Extralong-Aged Asiago DOP.