Asiago is an Italian cow's milk cheese originating in the Veneto region, produced in two principal styles: Asiago Pressato, a fresh, mild, semi-soft cheese aged only a few weeks, and Asiago d'Allevo, aged for months to years into a firmer, sharper cheese suited to grating. Both styles carry a protected designation of origin restricting genuine Asiago to production in a defined area of northeastern Italy. Fresh Asiago is eaten as a table cheese or melted into dishes, while aged Asiago is grated over pasta and used in cooking much like Parmesan or Pecorino Romano.
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Source Cooks Info: AsiagoHistory notesQuote, History notes
Asiago was first made on the plateau of Asiago, then it spread to other places in the Veneto, as well as to Trento, Padova and Treviso.
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1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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