Mild when young becoming sharp, buttery and nutty when aged. Similar to blend of aged Cheddar and Parmesan flavors. Texture changes from elastic and firm to hard and granular with age.
Asiago derives its name from a small town in northern Italy. In Italy, Asiago usually means Asiago Fresco (fresh), which has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age Asiago to develop sharper flavors. It resembles a cross between sharp white Cheddar and Parmesan.
Grate Asiago over lavosh, focaccia and other flat bread dough and bake as usual. Grate over salads, soups, vegetables, pasta and pizza. Try topping seafood with grated Asiago, then broil. Aged Asiago makes a wonderful dessert cheese when served as is with walnuts and dried apricots.