Originally known as “Pegorin” from the 10th century, Asiago cheese is an Italian cheese originating from Asiago, the province of Vicenza from the region of Veneto. The aging process of Asiago was perfected from the traditional creation using sheep’s milk.
Today, Asiago is made using a variety of cow’s milk, either fresh unpasteurized whole milk or a mixture of both whole and skimmed milk. There are two types of Asiago: Fresh Asiago, known for its milder, sweeter taste and soft texture; and Mature Asiago, with its grainy texture and complex aroma. The maturity of Asiago is defined by its darker colour and pronounced flavour.
The artful process of aged Asiago will create a bold and pronounced flavour that pairs nicely with fruity wines, salads, soups and pastas.
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England,...Learn More
Cheddar Cheese came to life in the humid caves of the village of Cheddar in Somerset England, in...Learn More