Cows in the Veneto and Trentino regions of Italy graze on lush mountain grass producing sweet, flavorful milk for the production of Asiago. Produced in northeastern Italy for a thousand years, Asiago is available in two varieties: the fresh, young Asiago Pressato, and the more assertive aged Asiago d’Allevo. Asiago D’Allevo is an Asiago with a much bolder personality. It is made with whole milk and aged more than 6 months, frequently up to two years. It is spicy and assertive with a background of smooth, sweet, milkiness. A perfect table cheese with a big, fruity wine.