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Asiago is a mountain cheese from the northeastern region of Italy. The flavor and texture will vary depending on how it is aged. Asiago Pressato, a fresh variety made with whole milk and eaten after just 20 days of aging is semi-soft and mild. Asiago D’allevo, which is usually made of a mix of whole and skimmed milk, is aged up to 2 years and will become more firm, dry and sharp in flavor the longer it ages. Asiago Pepato, which includes the addition of whole peppercorns layered between the curds, has a spicy bite that balances well with this sweet, nutty, earthy cheese.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.