A semisoft cheese made with cow's milk during the summer. It has a smooth, yellow paste with occasional small holes and is made on in the Asiago region of Vicenza in northern Italy. This cheese is at its best in summer and is made with raw, whole milk, the curds being cooked and pressed. It has a slightly piquant flavour but, oddly, no smell.
A wheel of semihard cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter. Affinage for Asiago cheeses is from 4-8 months. It has a slightly piquant, penetrating flavour but no smell. (PDO).
A commercial variety of Asiago, a wheel of semihard, spongy cheese made with cow's milk. It has a white to pale yellow paste, granular in appearance and with a rubbery texture and a smooth, straw-coloured rind. It is made in the Asiago region of Vicenza in northern Italy. This cheese contains 30-45% (23%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-40 cm (12-14" ) diameter x 11-15 cm (4.5-6") deep, weighing 11-15 kg (23.5-32 lb). It has a slightly piquant, penetrating flavour but no smell. As it ages it hardens and becomes a good grating cheese and is flaky rather than crumbly.
A wheel of semihard cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter. Affinage for Asiago cheeses is generally from 4-8 months, but Stravecchio may be aged for more than 2 years. As it ages it hardens and becomes a good grating cheese. As this is matured for longer than Asiago or Asiago Vecchio the flavour is even sharper and stronger.(PDO).
A wheel of semihard cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter. Affinage for Asiago cheeses is generally from 4-8 months but Vecchio may be aged for anything from 9 months to 2 years. The flavour is sharp and strong. (PDO).
A rich, soft, sour cheese made with cow's milk. It has a whitish and buttery-flavoured paste and comes from northern Italy.
