Asiago cheese

Asiago cheese is a semi-hard Italian cheese traditionally made in the Veneto and Trentino-Alto Adige regions of northern Italy. It is produced from cow's milk, and its flavor can range from mild and buttery when young (Fresco or Asiago Pressato) to stronger and sharper when aged (Asiago d’Allevo).

Origin: Its name comes from the Asiago plateau, where this variety of cheese originated several centuries ago. Asiago has a Protected Designation of Origin (PDO), which guarantees its authentic production and quality.

Properties: This cheese is rich in protein and calcium, in addition to containing a good amount of healthy fats and essential minerals. Its firm texture and characteristic flavor make it ideal for grating over pasta, pizzas, salads, or melting into sauces.

Synonyms in Spanish from Latin America: Although there is no exact synonym commonly used throughout Latin America for Asiago cheese, some regions simply call it Asiago-style cheese or Italian cheese, as local production is rare. In stores, it is generally recognized by the name Asiago cheese.