Asiago Through The Ages
- Asiago Pressato: The youngest form of asiago, produced in the Po Valley near Treviso, this is the mildest, sweetest asiago in the collection. It has a springy, pale interior, and pairs wonderfully with a light, fruity wine. (8 oz)
- Asiago d'Allevo: Aged for five months, this version of asiago begins to become fuller in flavor and develop notes of hazelnut and fruit. Excellent as a table cheese with Barolo, Asiago d'Allevo also shreds and melts well in cooked dishes. (8 oz)
- Asiago d'Allevo Oro del Tempo: The most rare form of Asiago, this has been aged for a full year under carefully monitored conditions. In this cheese, the sweetness and nuttiness found in the five-month version have turned to a butterscotch sweetness, with an emerging sharpness on the palate. (8 oz)
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