Pronounced (Ah-see-ah´-go), asiago derives its name from a small town in northern Italy. In Italy, Asiago usually means Asiago Fresco (fresh), which has a mild flavor and semi-hard texture. However, in Wisconsin, cheesemakers age Asiago to develop sharper flavors.
The flavor of asiago changes from mild when young to sharp, buttery and nutty when aged. It is similar to a blend of aged Cheddar and Parmesan. Texture changes from elastic and firm to hard and granular with age. Serve as a table cheese; shred or grate into cooked dishes.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose asiago cheese made from organic milk, free from hormones.
Selecting and Storing Asiago Cheese
Choose organic asiago and keep refrigerated. This cheese goes well with pasta, figs, grapes, apples, pears, dried fruits, and balsamic vinegar; for wines pair withLate Harvest Gewurztraminer; red wines such as Cabernet Franc, Pinot Noir and Beaujolais.