Milk: Cow, Pasteurized 

Country: Italy, USA

Texture: Hard

Accompaniment: Deep reds, dry whites

This traditional Italian favorite was originally developed in its namesake:  the village of “Asiago” in northern Italy. Slightly sweeter, smoother and nuttier than Parmesan, Asiago’s flavor ranges from mild to robust (depending on age) and adds panache to pastas, potatoes and salads.

Asiago is perfect served alongside warm, crusty bread with lots of olive oil. Try for your next tapas night or added to your favorite Italian dish to add a zesty, cheesy kick!