Asiago

Ingredients: MILK, salt, rennet. Not edible rind. Treated with preservative E202, E235,E282

Asiago is flexible, hence can be used in different ways. Fresh asiago is better for slicing, cubing, and melting, while aged asiago is mostly grated. It is enough to use asiago as a single cheese, or you can combine it with parmesan cheese for a stronger and fuller taste. Melt it on your pizza or panini.

Serve asiago on charcuterie board. As we know, wine and cheese make a great combination. Fresh asiago pairs well with white wine. If you love aged asiago, have it with Bardolino. Asiago goes well with Speck, the cured pork, or have it with your favourite salame. Put shaved asiago on pasta or salads to amplify the taste.

Asiago cheese got its name from the plateau located in the Veneto and Trentino region in Italy. Cheese production in this area started around 1000 years ago. Initially, cheese was made from sheep’s milk and was known as pegorin.

Many historians believe that it is the ancestor of asiago cheese. Later on, cow’s milk was used, and the cheese was named after Asiago. Nowadays, asiago cheese is produced additionally in the provinces of Padua, Vicenza, and Treviso.