Made with fresh cow’s milk, starter cultures, rennet, and salt, Asiago undergoes a careful cheesemaking process followed by aging. The aging period determines the final texture and intensity of flavor, making it suitable for slicing, melting, grating, or serving on cheese boards.
Asiago Cheese is commonly used in pasta dishes, salads, sandwiches, soups, and baked recipes. Its rich flavor and versatility make it a favorite among cheese enthusiasts worldwide.
4 liters whole cow’s milk
1/4 teaspoon thermophilic starter culture
1/4 teaspoon liquid rennet (diluted)
1 tablespoon cheese salt
Non-chlorinated water (for diluting rennet)
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