Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite.
I love munching on it by itself and find myself going to the fridge for a slice more often than I should.
Yes, often 3 months.
Milky and mild. You can tell it is a cow cheese.
Milky and not particularly salty.
Young it is semi-firm and it becomes crumbly with age.
Yellow interior with visible openness.
I love it as a table cheese and in toasted sandwiches. Asiago melts well so it is very versatile.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
Here are some more posts about cheese: