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).
