Asiago d’Allevo is the aged form of Asiago, a DOP cheese from the Veneto and Trentino-Alto Adige regions of Italy. Unlike its younger sibling Asiago Pressato, d’Allevo is aged for months or years, transforming into a firm, granular hard cheese with a sharper, more complex character.

Flavor Profile

Asiago d’Allevo is firm and granular with a sharp, savory, and slightly fruity flavor. The aging process concentrates the flavors and develops nuttiness and a pleasant bite. Longer-aged versions become hard enough for grating and develop small crystalline deposits similar to those found in Parmigiano-Reggiano.

How to Use Asiago d’Allevo

Grate over pasta, soups, and risotto. Use as a table cheese on cheese boards alongside softer varieties for contrast. The aged character makes it an excellent alternative to Parmigiano for grating applications where you want a slightly different flavor profile.

Pairing Suggestions

Pair with a Valpolicella Ripasso, Amarone, or a robust Merlot from the Veneto. Serve with fresh pears, walnuts, and dark honey.