Traditional asiago

This cheese is available in flavours ranging from mild to aged, and the types are described by their flavour. Dolce describes a mildly spicy asiago, a few months old; medio describes a stronger product, aged longer; and piccante asiago is a hard, aged cheese with a piquant flavour, suitable for grating. Piccante asiago is also enjoyed as a flavourful table cheese, eaten in paper-thin slices.

Asiago d’Allevo

This is the mature, hard cheese. It is produced from skimmed raw cows’ milk and sold in flat cheese wheels weighing 18 to 31 pounds (8 to 14 kg). It is marketed as fresh (fresco) asiago, aged two to three months, good for sandwiches and salads, and medium-ripe (mezzano), aged four to five months. Slow-ripened (vecchio) asiago, aged nine months or longer, is a table cheese, also suitable for cooking.