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Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes, including bagels. Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
The texture of asiago can change greatly depending on how long it has been aged. Fresco asiago, that is asiago aged for less than a month, is soft and flavorful. It is often enjoyed as a snack or as part of a sandwich. Aged asiago is harder with a grainer texture, and is most commonly grated into soups, salads or pasta. With age the sharpness of the cheese becomes more pronounced. Asiago has a nutty flavor similar to parmesan, and can be used instead of parmesan in many recipes. Both fresh and aged asiago are known by small holes perforating the cheese.
Great for a salad, soup or out of hand eating!