Veneto / Trentino-Alto Adige · Italy
Asiago.
Asiago glides across your palate with buttery smoothness, its semi-hard paste yielding to gentle pressure. Young versions whisper of fresh milk and delicate lactic tang, while aged expressions deepen into toasted grain and hazelnut, with a whisper of sharpness that keeps it from ever becoming heavy. The aroma shifts with time—grassy and clean when fresh, becoming honeyed and slightly peppery as it matures.
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Origin
45.9°N · 11.5°E
The story
How it's made.
Why it tastes that way.
Asiago was originally a sheep milk cheese produced on the Asiago plateau of the Vicenza Alps, where documentation dates to the 10th century. A shift to cow's milk occurred in the 15th century as cattle became more prevalent in the region.
'Asiago Pressato' (fresh, pressed) is a milder young style developed in the 20th century, while 'Asiago d'Allevo' (aged) retains the traditional character. The PDO designation in 1996 codified two main types and their geographic origins. The Consorzio Tutela Formaggio Asiago monitors quality and affixes the PDO casein plate.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–24 mo
- Protected
- PDO · since 1996
- Intensity
- 2 / 5
- Texture
- semi-hard
Tasting profile
What it tastes like.
These bars are a visual read of Asiago's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for semi-hard cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about ≈1 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin half-moons or batons from the wedge; trim waxed or inedible rinds as you go.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Asiago.
43 pairings across 7 categories.
Wine
Where to find it
Cheese counters.
Counter listings for Asiago are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Asiago at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
