Related Resources • Preparing a Cheese Board • Cheese Recipes

Elsewhere on the Web • Official Asiago Site • Asiago from I Love Cheese

Country and Region of Origin: Vicenza and Trento regions of Italy

Type of Cheese: An unpasteurized, skimmed, cow's milk cheese, straw color

Texture: Firm, granular, crumbly, grates easily

Rind: Very hard and dry

Tasting Notes: There are two types of Asiago, the fresh and the ripened. Asiago D'Allevo is the ripened variety, taking anywhere from three months to 2 years to ripen. The oldest cheese is called Asiago Vecchio. It is a slightly fruity cheese that becomes sharper and more piquant with age.

Wine Pairing: Pair with a full-bodied red such as Cabernet Sauvignon or Merlot, or a sweet dessert wine such as a Riesling.

Serving Suggestions: Serve this cheese with grapes, figs, bread, or crackers. Can also be grated over pasta, in omelets, or added to pizzas. It melts well when grated.