Asiago is an Italian cow's milk cheese with a controlled area of production, around the town of Asiago, north of Venice, just inside the Italian Alps. The controlled area of production, however, does not stop there from being many "asiagos" made elsewhere in the world, particularly America.
Like American Parmesan, some are good, but most tend to be not so good.
The wheels weigh around 25 pounds, are very firm and nearly indestructible. Age on the cheese varies from a month to a year, but most of what we see is in the medium-to-aged category and is fairly sharp, especially the American versions, which can taste downright rubbery and industrial.
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