Asiago

Asiago – Italian Alpine Cheese with Nutty Character

Asiago is a traditional cow’s milk cheese from the alpine plateau of northern Italy, where cheesemaking has been practiced for centuries. Originally made with sheep’s milk, it evolved into a cow’s milk specialty that reflects the terroir of Veneto and Trentino. Protected by PDO status, it remains one of Italy’s most versatile cheeses.

d’Allevo (Aged Style): Matured from 4 months, it develops a crumbly texture and sharper flavor as it ages.

Flavor & Texture

Young wheels taste buttery and mild, with a straw‑colored rind and supple body. As the cheese matures, it becomes tangy, savory, and aromatic, with a firm brown rind and crumbly interior. This range of flavor makes it suitable for both everyday cooking and gourmet pairings.

Culinary Inspiration

Fresh Asiago enhances sandwiches, salads, and melted dishes. Aged versions shine grated into pasta, soups, and sauces, or shaved onto risotto and pizza. Pair it with Pinot Grigio, Sauvignon Blanc, or light reds, and enjoy alongside cured meats, nuts, or fresh fruit.

Staff Notes

• Origin: Asiago plateau, Veneto & Trentino, Italy
• Styles: Pressato (fresh), d’Allevo (aged)
• Tekstur: Smooth when young, crumbly when aged
• Flavor: Buttery, nutty, sharp with maturity
• Best Uses: Sandwiches, pasta, risotto, cheese boards
• Pairings: Crisp white wines, light reds, cured meats
• Presentation: 250 g wedges
• Origin: PT. Pasti Enak Klungkung Bali Indonesia