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.