Named for the small town in northern Italy where it was born, asiago is similar to other mountain cheeses in that it’s dense and firm, well-aged, and originally crafted to weather those long, tough winters in the Dolomites (the Italian corner of the Alps). It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Use Asiago in salads, or with pastas and vegetables. This is a good snack cheese or a cheese for your cheeseboard. Serve it with salami, crusty bread, and a light, fruity red wine.