“Stravecchio” translates to “extra aged,” and Asiago Stravecchio cheese is the oldest variety of Asiago available, aged for a full year – adding extra depth to a traditional Italian cheese that’s revered for its versatility. This DOP Asiago is produced in the northeastern Italian region of Veneto, with milk taken from cows who’ve grazed on the pastures of the Asiago Plateau. The lengthy aging process results in a firm cheese with small crystals, and a deep nutty flavor that’s still approachable and not too sharp. Grate it over pastas and roasted vegetables, or serve on a cheese board alongside prosciutto, pears, figs, Marcona almonds, and balsamic vinegar.
- Pairings: Full-bodied reds like Chianti Classico and Barolo, oaky chardonnay, Belgian ales, porters
Ingredients: Thermalized Cow's milk, rennet, salt, enzymes, lysozyme (from egg).
Nutritional information coming soon