The Cheese Board

This month, make the most out of the summertime you have left – grill or host a BBQ! With all the parties you’ve already attended or hosted, you are probably running low on favorite summertime recipes that haven’t already made an appearance. Why don’t you mix it up and try something new? Go for a new pasta salad recipe with shreds of Italian hard cheese like Parmesan or Asiago. Or add a great melting cheese like Cheddar, Swiss, or Havarti to grilled steak, or whip up a delicious tangy blue cheese sauce to go over grilled chicken or vegetables. There are so many fun ways to add cheese to any tasty summertime recipes!




In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000. Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used. The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighboring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino. The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavor, is the Seasoned cheese. In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavor of this cheese, sweet and mild, has led to its international popularity.



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