Hard & aged
Cow’s milk
Asiago d’Allevo
also called Asiago stagionato
The aged, skimmed-milk Asiago — nothing like the soft one in the deli case.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Two entirely different cheeses share the name. *Pressato* is young, fresh-milk and mild; *d'Allevo* is made from partly skimmed milk and aged from four months to two years, which is the one worth seeking.
Aged, it is dense, nutty and increasingly sharp, with a dry crumbling edge past a year. Grate the old ones, slice the young ones.
Tastes of
toasted nut
brown butter
grass
a sharp dry finish
Put it next to
Valpolicella
Honey
Speck
Amber ale
Tasting notes
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