Imagine a hybrid of piquant Asiago and a sweet, nutty 4 year old Gouda.
To accomplish this marriage of Southern and Northern European style cheeses, we age it anaerobically in Caputo’s Cheese Caves for 16 months. After about 12 months, the Asiago starter cultures die off, and more Gouda-like cultures take over.
- MILK: pasteurized cow’s milk
- TASTING: brown sugar, rich cream, grass, coffee, crumbly
- SERVING: table cheese crowd-pleaser, grate over scrambled eggs, popcorn, or pasta
PAIRING: farmhouse cider, minerally white wines, e.g. chenin blanc
- REGION OF ORIGIN: United States
- MADE IN WISCONSIN
- TRANSFORMED IN UTAH
Also featured in our blog: Grotte Caputo – Better with Age