Asiago Cheese

At Shisler’s we carry the aged version of Asiago Cheese, an Italian cheese more specifically known as Asiago d´Allevo.

Description of Asiago Cheese

Asiago(ah-SYAH-goh) cheese is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine.  The flavor is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes. Asiago cheese is treated as interchangeable with the parmesan and romano cheeses in some cuisines.

Our Asiago cheese is aged anywhere from three months to up to a year. Asiago cheese also contains small to medium holes throughout its body. Its texture also varies from semi-firm to firm depending on how long it is aged.

History of Asiago Cheese

Asiago cheese is an Italian cheese named for a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in this region for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e Trento, Padua, and in Treviso.

Wine Pairing with Asiago Cheese  

Asiago Cheese, like many Italian cheeses is fairly universal when it comes to wine pairing.  It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course its countryman Chianti.  For those who prefer white wines, Asiago cheese also pairs well with Chardonnay, Riesling, or Sauvignon Blanc.