Country of Origin: Italy
Milk-type: Thermized, unpasteurized cow’s milk
Asiago d’Allevo (Aged Asiago) is one of the two broad varieties of Asiago produced in Italy, the other being Asiago Pressato. Compared to North American Asiagos, which tend to be paler and softer—genuine Aged Asiago from Italy, is harder and drier with a straw-coloured flesh and small eyes. The flavour is still fruity and piquant, but more robust with pleasantly bitter notes and a grainier mouthfeel, both of which become more pronounced the longer it is aged. The rich aroma is savoury, sweet, and slightly funky— reminiscent of butter, yeast, dried fruits, and boiled chestnuts. Originally an Italian ewes’ milk cheese, Asiago is now made from unpasteurized cow’s milk. This sharp, tangy cheese is relatively dry and fim, making it suitable for grating over a variety of dishes. Aged Asiago makes an excellent accompaniment to hearty breads, Italian cured meats, nuts—and either “densely” sweet, darker fruits such as figs, and plums, or crisp, “brighter”-tasting fruits like apples, grapes, and pears.
Italian Asiago is a D.O.P. (Demonimazione de Origine Protetta) cheese.
Wine Pairing: Reds like Barolo and Chianti (Sangiovese) or a rich Napa Cabernet Sauvignon, Bourdeaux, Brunello, Grenache, Meritage, Tempranillo, Zinfandel.
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