ITALIAN · 56 / 163
Asiago d'Allevo
Nutty, savory and slightly sharp; deeper and more caramelized with age.
Milk & style
Cow; treatment varies by producer • Origin Veneto / Trentino-Alto Adige
Tang 6/10 · Funkiness 3/10
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Food, wine & beer pairings
Food
Polenta, risotto, pears, walnuts or pasta
Wine
Pinot Grigio or Valpolicella
Beer
Amber lager or brown ale
More about this cheese
History & producer
Origin Veneto / Trentino-Alto Adige dairy or affineur – verify the current wheel label Asiago d'Allevo belongs to the italian tradition associated with Origin Veneto / Trentino-Alto Adige. Recipes and sourcing can vary by shipment, so use the current package or wheel label to identify the exact dairy and milk treatment.
At the cheese counter
Aged Asiago: fuller and nuttier than the fresh style, excellent for grating or snacking.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
