Made from cow's milk, this semifirm Italian cheese features an abundant, nutty, pungent flavor. Asiago di Taglio is aged for 60 times, is semifirm and utilized as a table cheese. Whenever treated for six months or more asiago becomes difficult and it is employed for grating.
- rough Italian cheese with a rich nutty taste. It's made of entire or part-skim cow's milk, and comes in small rims. It is among the best substitutes for Parmigiano-Reggiano. This Italian mozzarella cheese originally originated from the Province of Vicenza. Asiago is supported in two variations. The old mozzarella cheese (several year) is tough and is considered a grating cheese, like Parmesan or Romano. Younger variety, whenever nonetheless soft, is employed on mozzarella cheese trays and antipasto presentations. The tough, aged asiago has a full, wealthy, almost nutty, flavor. The softer, younger mozzarella cheese is milder in flavor. Before asiago had been made with ewe's milk. Today, most types are manufactured using cow's milk. For a refreshing modification, alternative grated asiago for Parmesan in your preferred dish. It enhances salads, pastas, and pizzas.