For easier slicing and grating, room temperature is best.
Whether young or aged, asiago is a versatile cheese. Put-in-a-pint drinks that we favor with it include hard ciders and fruit beers, pilsners, pale ales and lighter Belgian ales. If wine sounds fine, then we recommend riesling, sauvignon blanc, pinot gris, cabernet sauvignon and syrah. If liquor is more your speed, then both scotch and rye whiskey pair well. A nutty and assertive sake loves asiago too.
Asiago is great on its own, on a cheese board, in sandwiches or salads or finely grated over pastas or risottos. We love to grate it over lavash, focaccia or other flat bread dough, and bake it until golden and lovingly melted. It’s also really good over broiled fish. If you want to enjoy asiago as a dessert, serve it with walnuts, dried apricots and honey — or other fruits and nuts of choice.