A semi-firm Italian cow's milk cheese with a mild, slightly tangy flavor. Most recipes that call for grating the cheese, are calling for aged Asiago, which is also the most widely available kind in the United States. Aged Asiago is firm and slightly spicy, perfect for grating over pasta and salad or for serving as part of a cheese course. Fresh Asiago (Asiago Pressato) has a creamy yet delicate flavor and melts well.
3/4 oz. = 1/4 cup finely grated
Substitute Grana Padano, Parmigiano-Reggiano, Manchego or another good grating cheese
It's always best to buy a chunk of cheese and grate it yourself rather than buying pre-shredded, which dries out and loses flavor fast. A pale beige interior with small holes throughout is expected.
The rind of Asiago is not eaten, so remove it before shredding or grating. If serving as part of a cheese course, let it warm up at room temperature.
Wrap the cheese tightly in plastic wrap and keep rerigerated.