The origin of this cheese is, honestly, unknown. I believe that my wife's cooking teacher procured from an unknown source, but all she knows is that it came off of an enormous wheel.Now I'll be honest, I always thought of asiago as a grocery store type food, which is its fresh variety. Something that a place like Applebee's would stick into their crab dip to make it sophistimacated...
But what I tasted was aged Asiago (it can be aged for up to 18 months). This is something completely different. I tasted a slightly grainy and flaky texture - parmesany (if that word even exists!). As it breaks in your meat, it releases a swarm of flavours... including almonds. The aftertaste reminds me of swiss cheese. I was not expecting this from Asiago. RESPECT BABY!
From wikipedia:
Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP) the only "official" Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region.
Conventionally its birth is dated around the year one thousand; in fact there are rare testimonies coming from the Asiago highland related to the preceding centuries.
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