Asiago cheese is an Italian cheese made from cow milk. It has DOP status, which means that cheeses with a DOP designation were produced in the Veneto and Trentino regions of Italy. Asiago cheese can be produced in other countries, but in order to have the DOP designation, they must be produced here.
It comes in two different varieties – fresh and aged. Fresh Asiago is made from whole milk. Aged is made from a blend of whole and skim milks that are aged from three to eighteen months.
For mac and cheese, we’ll focus on the aged version. It works well as a closer and pairs beautifully with a variety of opener cheeses. The key in using Asiago cheese in a Mac and cheese is to make sure all of your complimentary ingredients are bold enough to not be overpowered. This is not the time for mild cheddar or cream cheese.
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