Inspired by the classic Italian Asiago which sidenote: the name is D.O.P. - Protected Designation of Origin - so ours is ElAsiago, The Asiago is Spanish. Diane ages it for at least 4 months which gives the cheese a firm texture, slight sharpness, and granular texture. The beauty of this cheese, besides its gorgeous mild yellow paste, is the balance in flavors of toasty nuts (cheese is nut-free), tangy fruit, grassy, and rich. It’s melts, it grates, it slices, it crisps. You can treat it like a melting cheese or even closer to Parmesan.
Do not overlook this special reserve cheese. It has an elastic texture (perfect for melting into a panini or on pizzas) and a mild, slightly tangy flavor (ideal for casual snacking) making it a great sandwich or burger cheese. Shred onto salads, roasted vegetables, pasta, and pizza. This savory cheese is also delicious with the fruit that is coming in season or dot with jam or drizzle with honey for a delightful treat. Think of it like a semi-hard, more melty version of a parmesan.
Wrapped in linen and rubbed with cocoa butter before aging.
The aging process brings out its mature flavor and a dense texture that is firm yet creamy and an exquisite cheese.
This microbial presence helps the cheese slowly develop its rich earthy, soft, and drier flavor.
Ingredients: sweet potato, ground hemp hearts, yuca, sea salt, paprika (for color), fresh turmeric, golden beets, coconut oil, hemp heart miso (soy-free), apple cider vinegar, sourdough starter, marigolds, nutritional yeast, cocoa butter, sencha, toasted amaranth toasted hemp seeds.
5oz
