Asiago
An Italian cow's-milk cheese from the Asiago plateau in Veneto. Young Asiago is smooth and mild; aged Asiago is firm, nutty, and made for grating.
| Category | Cheese |
|---|---|
| Maker / Origin | Veneto, Italy |
| Storage | Wrap in wax paper, then loosely in plastic; keep in the cheese drawer. |
| Shelf life | About 3 to 4 weeks for young Asiago once cut; aged wedges keep 4 to 6 weeks. |
| Best uses | Sandwiches, panini, salads, grated over pasta, soups, and risotto. |
| Substitutes | Young: Fontina or mild Provolone. Aged: Parmigiano-Reggiano. |
| Pairings | Pinot Grigio, apples, cured meats, and focaccia. |
| Last checked | October 18, 2026 |
About it
Asiago is protected by law and sold at three ages: fresco, pressed and aged about a month, is pale and elastic; mezzano ages 4 to 6 months; vecchio ages a year or more into a hard, granular grating cheese with a sweet, sharp flavor.
Storing it
Rewrap after each use. Aged Asiago tolerates freezing when grated, up to 2 months; young Asiago does not freeze well.
Using it
Slice young Asiago for sandwiches and melts; it softens smoothly. Grate aged Asiago wherever Parmesan works, for a sweeter, nuttier finish.
Swaps & pairings
Fontina matches young Asiago's melt and mildness. For aged wedges, Parmesan and Pecorino Romano cover the grating role.
More from this maker: Veneto, Italy