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Asiago Stravecchio

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A Slow Food Presida cheese made by small dairies in the Asiago Plateau in the Veneto, North Eastern Italy, for over a thousand years using ancient methods. Aged for at least 18 months, it is hard and grainy in texture. 

Equally as good on a cheeseboard as it is grated over pasta. Especially great to nibble with Colosia Fino Sherry

Learn more about the different varieties of Asiago cheese here. 

Country of Origin:Italy
Style of Cheese:Hard
Milk:Cow
Vegetarian:No
Unpasteurised:Yes

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