Asiago Cheese

Wrap tightly in parchment or plastic wrap to prevent drying out. Keep in the coldest part of your fridge. Once opened, use within 2–3 weeks for best flavor.

Look for 'Asiago Pressato' (aged 20–40 days) for a creamy, mild cheese, or 'Asiago d'Allevo' (aged 12+ months) for a harder, sharper wedge.

Grate younger Asiago over pasta or risotto; use aged shards on a cheese board or with cured meats.

Let the cheese sit at room temperature for 15 minutes before serving to bring out its full flavor.

Pair with crisp white wines (Pinot Grigio) or light reds.

Storing cheese in airtight containers without parchment—it can become sweaty and develop mold.

Using aged Asiago in dishes that require melting; Pressato is a better choice for cooking.

Freezing and thawing, which can make the texture crumbly and grainy.