Asiago PDO Cheese and French Charcuterie Showcased in Hanoi: Bringing the Best of European Culinary Heritage to Vietnam

DNHN - Industry representatives engage in discussions at the B2B Networking Event on October 30.

Representatives from the Consorzio Tutela Formaggio Asiago (Asiago Cheese Protection Consortium) and the French Federation of Charcuterie and Meat Processing Companies (FICT) met with members of the media at the Mövenpick Hotel Hanoi this morning, ahead of a business networking event scheduled for later in the day.

The press gathering was part of a three-day programme introducing Vietnamese consumers and food industry professionals to two distinctive elements of Europe's protected culinary heritage: Asiago PDO cheese from Italy and traditional French charcuterie.

About the “Europe, Be My Guest” Campaign

The events form part of “Europe, Be My Guest”, a three-year campaign running from September 2025 to August 2028. Co-funded by the European Union and jointly organised by the Asiago Cheese Protection Consortium and FICT, the initiative invites consumers to gather around the table and discover not only the distinctive flavours of European cheese and charcuterie but also the rich cultural traditions behind them.

The campaign aims to raise awareness, strengthen market visibility and drive sales of Asiago PDO cheese and French charcuterie in Vietnam, South Korea and Taiwan. It also seeks to expand the availability of these products across retail, distribution and foodservice channels.

Beyond promoting individual products, the initiative highlights the defining values of European agricultural and food production, including food safety, traceability, authenticity, transparent labelling, animal welfare, environmental protection and sustainability. These principles complement Europe's longstanding reputation for quality, flavour, diversity and culinary tradition.

Many of the featured products are certified under European Union quality schemes, including Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). These certifications provide consumers with recognised assurances regarding product origin, authenticity and production standards.

Now entering its second year in Vietnam, the campaign builds on the momentum established during its inaugural activities in November 2025. A business networking event in Ho Chi Minh City, together with professional chef workshops in Ho Chi Minh City and Hanoi, laid the groundwork for closer collaboration with Vietnam's culinary community.

This year, the campaign is shifting its focus from product introduction towards encouraging wider adoption and long-term integration into Vietnam's foodservice and culinary sectors.

The 2026 programme began with a professional chef workshop in Ho Chi Minh City on October 29. Today's press event will be followed by a B2B networking session bringing together distributors, importers, retailers and professionals from the hospitality, restaurant and hotel industries.

The three-day programme will conclude on October 31 with a second chef workshop in Hanoi.

Two Culinary Traditions, One European Table

Asiago PDO cheese is a product whose name and origin are protected under European Union law.

The Protected Designation of Origin (PDO) label is one of the EU's official quality certifications. It recognises products whose distinctive characteristics are closely linked to the geographical conditions of their place of origin.

To qualify for PDO status, both the raw materials and every stage of production must originate from and take place within a designated geographical area. Producers must also comply with strict product specifications and established local production methods.

For consumers, the PDO label serves as an assurance of authenticity, traceable origin and consistent product quality.

Established in 1979, the Asiago Cheese Protection Consortium oversees the entire production chain, from milk sourcing to packaging and marketing. It also protects the Asiago name against counterfeiting and misuse in domestic and international markets.

Asiago cheese is made from fresh milk sourced exclusively from its designated production area. Processing begins within hours of milking, using just three ingredients: milk, rennet and salt.

Originating from the Asiago Plateau, described as Europe's largest plateau, Asiago is among the few cheeses produced in two distinctly different varieties under a single protected designation:

• Fresh Asiago PDO: Made from whole milk and matured for 20–40 days, this variety has a soft, smooth texture, a delicate milky flavour and a subtly sweet finish.

• Aged Asiago PDO: Produced from partially skimmed milk and matured for periods ranging from three months to more than 15 months in its “Stravecchio” variety, aged Asiago develops a firm texture and a rich, pronounced flavour. After six months of maturation, it becomes naturally lactose-free.

Traditional French charcuterie is represented by FICT, an industry federation established in 1924. The organisation currently represents 310 companies, 90% of which are small and medium-sized enterprises, collectively employing 32,500 people.

The French charcuterie sector encompasses more than 450 traditional specialities, ranging from dry-cured ham and saucisson sec (dry-cured sausage) to pâté, terrine and rillettes (slow-cooked, shredded meat preparations).

Coastal salt, mountain air and traditional smoking and curing techniques contribute to the distinctive characteristics of these products.

Some traditional recipes and production methods have also received official recognition at the European level for their unique preparation and maturation processes.

Quality and Sustainability Rooted in Tradition

Protected origins: The PDO certification system ensures that production takes place within a clearly defined geographical area, helping preserve local expertise, traditional agricultural practices and the livelihoods of regional communities.

Comprehensive traceability: Every wheel of Asiago cheese can be traced back to its origin and is produced in accordance with stringent PDO specifications. French charcuterie producers, which process more than 75% of France's pork production, are also subject to regular inspections, with thousands of quality and compliance checks conducted each year.

Respect for nature and time: Asiago cheese is carefully matured in dedicated ageing facilities, while French dry-cured hams undergo slow drying in naturally ventilated environments. Each production stage is given the time it requires, following techniques refined and passed down through generations.