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| Appearance |
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Light yellow with tiny cracks or holes; may be coated in paraffin |
| Taste |
| Mild when young; Nutty and semi-sharp when aged |
| Melts |
| Melts best when grated |
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One bite of Asiago will create images in your head of a warm, twilight-lit evening on the Italian countryside. It is an inspiring cheese. It ranges in flavor from mild and buttery when it's young (look for the clear or white wax coating) to an intense, semi-sharp when it's aged (in the black coating).
Flavorfully and savory, Asiago can add something special to just about any dish. Try it grated over pastas, potatoes, rice and salads, or melted in quesadillas and pizza. |
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Image © Wisconsin Milk Marketing Board.
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Cabernet Sauvignon, Merlot, Syrah, cider, cranberry juice and sparkling red grape juice | Apples, pears, red or green grapes, figs | Crusty breads and pasta
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about pairings > |
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| Asiago is named for the northern Italian village in which it was created. Cheese makers in the United States began producing Asiago in the mid 1900s. |
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