Asiago Cheese

Asiago Cheese Through The Ages

From the northern part of Italy comes Asiago, a cheese with a storied past and a dedicated following across the world. An extremely versatile cheese, Asiago can be enjoyed at any stage of ripeness. To understand the changing nature of this cheese, we have designed this assortment to showcase it at each of its three distinct stages.

Included are:

» Asiago Cheese - Pressato: The youngest form of asiago, produced in the Po Valley near Treviso, this is the mildest, sweetest asiago in the collection. It has a springy, pale interior, and pairs wonderfully with a light, fruity wine. (8 ounces)

» Asiago Cheese - d’Allevo: Aged for five months, this version of asiago begins to become fuller in flavor and develop notes of hazelnut and fruit. Excellent as a table cheese with Barolo, Asiago d’Allevo also shreds and melts well in cooked dishes. (8 ounces)

» Asiago Cheese - d’Allevo Oro del Tempo: The most rare form of Asiago, this has been aged for a full year under carefully monitored conditions. In this cheese, the sweetness and nuttiness found in the five-month version have turned to a butterscotch sweetness, with an emerging sharpness on the palate. (8 ounces

Source: igourmet.com

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