Asiago is one of those cheeses that seems like a timeless component of Italian cuisine. In fact, it was developed in the 1920s. It’s a testament to its deliciousness that Asiago has become a classic in a single century. And it’s not hard to see why. Made on the Asiago-Alpine Plateau, the cheese is semi-cooked, milky-sweet, and slightly supple when young. Asiago Pressato is aged for 3-5 weeks, and its PDO status means it’s a product of utmost integrity that’s been monitored and regulated at every step of the make process.
Just the Facts
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Wheat BeersWheat Beer, Weisse, Hefeweizen, Wit