Cheese story
What is Asiago?
A northern Italian cheese produced as fresh Asiago Pressato or aged Asiago d’Allevo.
Origin
Veneto / Trentino, Italy
Milk
cow
Board role
Fresh / bright
Cheese profile
Country
Italy
Region
Veneto / Trentino
Milk type
cow
Texture
semi-soft to hard
Rind
natural
Ageing
20 days to 15+ months
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: milky when young, nutty when aged
Origin, protection and character
Asiago comes from Italy, especially Veneto / Trentino. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
20 days to 15+ months
How to serve Asiago
grating, cheese boards, polenta, sandwiches
Good food matches
Pinot Grigio
apples
cured meats
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
