Asiago cheese, originally from the northern town of Asiago, Italy, along the foothills of the Veneto and Trento regions, is a cow’s-milk cheese with full flavor and full functionality. Much like Parmesan and Romano, Asiago can be matured and developed in the aging process. With a higher moisture level, a fresh Asiago can be sliced and melted. With a potential higher fat content, as Asiago ages, flavor becomes more robust and texture becomes more firm. At one year of age, Asiago is able to be grated and shredded and have the same melting properties as when fresh. Asiago is unique and versatile by way of its aging.