Cookery notes and serving asiago cheese
Fresh Asiago: The fresh variety can be the basis of a second course or sliced to fill sandwiches for a snack or picnic. It can be cut up into cubes and combined with other ingredients to make a cheese salad, or finely cut and spread over omelettes or baked with noodles and other types of pasta in the oven.
Ripened Asiago: The most mature variety (Asiago stravecchio) can be served at table as the basis of a second course, as an accompaniment or at the end of a meal together with fresh fruit. It can be grated over maccheroni, noodles and all types of pasta. It can be heated with other ingredients in a small casserole dish or used to garnish a fresh salad.

Storing Asiago cheese
Slices of all sizes should be cut as neatly as possible, wrapped in polythene at a temperature of 8/9°C. Fresh Asiago will not last as long as the matured variety, and should therefore be consumed more quickly, also as an ingredient in various dishes. The mature stravecchio variety can be stored wrapped in cloth or linen also at higher temperatures.
Fresh Asiago: in domestic environments, not longer than 8-10 days.
Ripened Asiago: up to 1 month, provided it is kept in a suitable environment.

Combining asiago cheese with wine
Fresh Asiago: Due to its delicate consistency and flavour, fresh Asiago requires wines which are rather delicate, such as young, white or soft, light rosé wines. When offered as an accompaniment with aperitifs, a dry sparkling wine served at a temperature of 7/8°C would also be a fair option.
A few examples: Valpolicella classico, Vernaccia di San Gimignano, Biferno rosato, Franciacorta spumante brut.
Ripened Asiago: In the case of matured Asiago the choice of an accompanying wine depends on the seasoning period of the cheese. The longer the cheese has been left to mature, the stronger the wine.
A few examples: Cabernet dei Colli Berici, Colli del Trasimeno rosso, Solopaca.