Ripened Asiago
This variety has a much more distinct taste. Its aroma is stronger with respect to that of the pressed, fresh type and is reminiscent of the fragrance of yeast, dried fruit and occasionally one can even distinguish a note of boiled chestnuts. To the touch, it is fairly solid; slightly elastic if relatively young, and harder when fully matured. The darker shades of straw yellow typical of this variety can sometimes reach the intensity of amber.
In the mouth, it reveals its distinct consistency and requires a longer time to masticate properly but it is also quite soluble. The sweet taste can acquire a somewhat more savoury flavour and ranges to slightly piquant. The rich aroma becomes refined with seasoning and has notes of dried fruit, butter and can also be sometimes reminiscent of exotic fruits.
After swallowing, the mouth retains the savoury taste, and is easily freed from particles of cheese formed by mastication.