Asiago in its Rosemary version.
It can assume different textures, according to its aging, ( 3 to 9 months) from smooth for the fresh variety, to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or also it can be melted on a variety of dishes and cantaloupe.
Ingredients: Cow’s Milk, Vegetable Rennet, Culture & Salt.
Store in the fridge at 4C° at all time.