Asiago

An Italian cow’s milk cheese from the Veneto and Trentino regions, known for its versatile texture that ranges from smooth and mild when fresh to crumbly and sharp when aged. It’s often compared to Parmesan but is nuttier and creamier, making it a favorite for both cooking and snacking. Fresh Asiago approaches with a buttery aroma, delicately sweet and sour taste, pale yellow color with small holes. Aged Asiago is stronger, nuttier, and more complex flavor, similar to Parmesan but creamier.