Healthnotes offers comprehensive, science-based health and lifestyle information. Written with you in mind, Healthnotes answers the most commonly asked questions with credible, easy-to-understand information — edited by physicians who review over 550 scientific and medical journals to keep content current, factual, and balanced.


Asiago: Main Image


Traditional asiago

This cheese is available in flavors ranging from mild to aged, and the types are described by their flavor. Dolce describes a mildly spicy asiago, several months old; medio describes a stronger product, aged longer; and piccante asiago is a hard, aged cheese with a piquant flavor, suitable for grating. Piccante asiago is also enjoyed as a flavorful table cheese, eaten in paper-thin slices.

Asiago d’Allevo

This is the mature, hard cheese. It is produced from skimmed raw cows’ milk and sold in flat cheese wheels weighing 18 to 31 pounds (8 to 14 kg). It is marketed as fresh (fresco) asiago, aged two to three months, good for sandwiches and salads, and medium-ripe (mezzano), aged four to five months. Slow-ripened (vecchio) asiago, aged nine months or longer, is a table cheese, also suitable for cooking.

Copyright © 2016 Healthnotes, Inc. All rights reserved.

Learn more about Healthnotes, the company.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

store feedback Give Feedback
live chat software