Imagine a hybrid of piquant Asiago and a sweet, nutty 4 year old Gouda.
To accomplish this marriage of Southern and Northern Europe cheese, 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: minerally white wines, e.g. chenin blanc, farmhouse cider
- REGION OF ORIGIN: United States
- MADE IN WISCONSIN
- TRANSFORMED IN UTAH