Asiago derives its name from a small town in northern Italy. In Italy, asiago usually means asiago fresco (fresh), which has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age asiago to develop sharper flavors. It resembles a cross between sharp white cheddar and parmesan.
Flavor changes when young to mild and sharp, buttery and nutty when aged. Texture changes from elastic and firm to hard and granular with age. Serve as a table cheese; shred or grate into cooked dishes.
Pairs well with
whether young or aged, asiago is a versatile cheese. Put-in-a-pint drinks that we favor with it include hard ciders and fruit beers, pilsners, pale ales and lighter Belgian ales.
