Description: Pressed Asiago is a mild, creamy, simple cheese -- a totally different experence from the more complex, hard aged Asiago. Asiago can only be produced in sections of northeast Italy, as it is a controlled-region cheese: It is produced from the pasture land in the Po River Valley to the Alpine meadows on the Asiago plateau, as well as in the province of Trent in northeastern Italy, an area covered within the regions of Veneto and Trentino Alto Adige. The flavor is sweet, with a touch of acidity due to its freshness.
Type of Milk: Cow
Where is it Produced: Italy
Wine Pairings:
| Chianti: The milky creaminess of the cheese balances the big fruit and tannins in the Chianti. The cheese can also take higher alcohol wines.
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| Cabernet Sauvignon: The tannin and structure of Cabernets are a good match with the harder, creamier Asiagos.
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| Sauvignon Blanc: The green apples and grape flavors of the cheese pop in your mouth when paired with a new world Sauvignon Blanc.
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