Asiago cheese is among the most commonly used Italian cheeses. Its texture is firm and grate-able, like a Parmesan and while its flavour is sweet and nutty at first, there is a lingering sharpness on the finish that makes Asiago a more powerful addition to a variety of dishes, from pasta to salads to soups. Because Asiago is not aged as long as Parmesan and isn't as dry or hard it is also an option for melting on burgers or baked pasta. Rio Briati Asiago is made with vegetarian rennet and is always gluten-free.
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