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Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley near the Trentino Alto Adige region, where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Like other mountain cheeses, Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor, or a savory, zesty taste on the palate. – igourmet
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