At Shisler’s, we carry the aged version of Asiago Cheese, an Italian cheese more specifically known as Asiago d´Allevo. 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, pasta, 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 parmesan and romano cheeses in some cuisines.
Our cheese is aged anywhere from three months to up to a year. This 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. This makes it so that we can have several kinds of cheese, depending on the mood you are in.
This 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, this 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 Treviso. This cheese offers a deep and rich history, years of experiments and changes have led to making the delicious cheese we have today.
This 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.
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