Asiago is a town in the Veneto region that, for over a thousand years, has been used to pasture cows. Asiago received DOC status in 1978 and is therefore required by law to come from the provinces of Trento and Vicenza, as well as, some areas of Treviso and Padua. It is a pale, smooth yellow cheese with a brownish rind. It is made from skim milk and aged for up to two years. As a young cheese it is mild and can often be eaten on it's own. When aged it has a more piquant, saltier flavor, and is usually used only for grating and cooking.



Domestic Asiago
Medium Aged

Imported Asiago







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