Description Imagine a hybrid of piquant Asiago and a sweet, nutty 4 year old Gouda. To accomplish this marriage of Southern and Northern European style cheeses, 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: Pasta & Sauce, Figs, Farmhouse cider, Minerally white wines, e.g. Chenin blanc, Manoa Rum Bar CULTURAL ORIGIN: United States MADE IN WISCONSIN :: TRANSFORMED IN UTAH Please expect some variation, up to 5%, on your hand-cut piece of cheese Also featured in our blog: Grotte Caputo – Better with Age
