A Sartori award-winning Asiago that is aged for at least 12 months to achieve a creamy and nutty flavor that is very approachable and usable in many settings. Even though this is not an asiago made in Italy, it is a cheese that grows nicer over time and will do wonderful in so many Italian dishes.
Pair the Extra-Aged Asiago Cheese with Chianti, Sherry, Madeira, light red wines, and Nut Brown Ale, Porter beer, Trappist Style Ale or American Pale Ale.
This gourmet cheese received various awards from the American Cheese Society competition and the World Cheese Championship.
Ingredients:pasteurized milk, cheese cultures, salt, enzymes.