Take an Extra-aged Asiago and hand-rub it with an exotic mix of sun-dried tomatoes, onions, garlic and ancho peppers infused in extra-virgin Spanish olive oil. When the salsa rub has air cured, we wrap the wheels again to further marry the flavors. Sometimes, we must confess, a little salsa dancing also takes place.

Pair the cheese with Chardonnay, light red wine, India Pale Ale, Nut Brown Ale, American Pale Ale or lager. Food wise think about Chorizo, dried nuts, and rustic, whole grain bread.