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Asiago
Cow
USA/Italy
Semi firm
Tags:
Description
Asiago DOP's texture varies with its aging. Fresh Asiago (Asiago Pressato) is smooth, while aged Asiago (Asiago d'allevo) becomes crumbly. Asiago d'allevo matures in stages: Mezzano (4-6 months), Vecchio (over 10 months), and Stravecchio (2 years). Asiago Pressato, made with whole milk, matures for a month and has a softer, milder flavor. The rind and paste range from straw-colored and elastic to dark yellow and crumbly, depending on its age. Asiago is versatile, suitable for grating, melting, and slicing in various dishes like salads, sandwiches, and pasta.