Asiago d’Allevo
June 7, 2009
Country and region of origin: Italy, Venetto
Milk: Pasteurized Cow’s Milk
Age: 10 months minimum
Rind: Brushed, inedible rind
Creamery: Agriform
Creamery website: Agriform Website
Properties: We carry the vecchio or older version of this cheese and it is dry and mildly salty. Light beige paste with small holes throughout. Quite hard. It has actually very little in common with the domestic cheese that bears the same name, which is saltier and less subject to seasonality.
Uses: A fine though relatively mild grating cheese and a good pair with salami and antipasti.
Wine Pairings: Fruity light reds as well as bigger, chewier Italian reds (Barolo or Chianti)
Production Notes: From the Agriform website: “This is a semi-fat cheese with semi-cooked paste produced in the province of Vicenza, Trento and some areas around Padua and Treviso.” In the middle ages this was a sheep’s milk cheese. Like Parmigiano Reggianno this is made with skim milk. It is sometimes aged as long as 2 years. Nutrition Data
