I’m hoping for at least five more 10* cheese rankings in the next 22 days. Are you saving the best for last!?
BlackSunshine22222
I envy your life 🥲
pretty_vickcy
awww. looks so yummy..
Le_Petit_Poussin
For the curious:
“*An original blend of Fontina and Asiago flavors. The best of both worlds, this distinctive cheese has a complex flavor that starts off rich and sweet like Fontina and finishes with the tangy bite of an aged Asiago.*”
**For Reference:**
*Fontina cheese is a cow’s milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy.*
*Fontina cheese is made from whole cow’s milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as ‘eyes.’*
*Its flavor is mild and nutty, although its intensity will depend on how long it’s been aged. Younger Fontina is used as a table cheese while older Fontina is used for grating.*
*Asiago is an Italian cow’s milk cheese that has D.O.P. status, meaning that authentic Asiago can only be produced in specific regions of Northern Italy. A popular Italian cheese, the texture can range from medium to hard based on how long the cheese is aged.*
*Asiago cheese is made in the Veneto and Trentino regions in Italy and is sold in fresh and aged varieties.*
*Fresh Asiago is white or pale yellow in color with a thin rind, and small, irregular holes throughout. It has a medium texture, like a firm sponge cake, with a delicately sweet and sour flavor and buttery aroma.*
*Aged Asiago is pale yellow to amber yellow in color with a compact to firm texture. It has a nutty and yeasty aroma with a strong flavor.*
**Pairings:**
*Pairs well with Cured Italian meats, Crudités or Antipasto as well as Pinot Grigio, Nebbiolo or Light Lager. Best when used for Pizzas, pastas, polentas or focaccias. Combine with chicken or turkey in a sandwich Stuffed mushrooms, turkey burgers, & grilled chicken sandwiches.*
SerendiPetey
You will never run out of cheese. They’ll always make more.
Greatrisk
Points for the name of this one – it’s really fun to say aloud
7 Comments
* Cheese Flavor: Milky, creamy and a bit complex
* Meltiness:Great silky texture
* Overall: 8/10 Only because it’s was a mild cheese. I really like how it had the fontina creaminess with the Asiago complex and none of the Asiago tangy bite. I’d recommend this for almost any deli sandwich.
* [Tip jar](https://venmo.com/code?user_id=2383201234321408922&created=1720920840.194608&printed=1), [Tiny Pants](https://www.etsy.com/listing/1759348053/milk-selvedge-tiny-pants-keychain-w-milk?click_key=1b4215c9f9f723404d1376a79f706b079f08ad8a%3A1759348053&click_sum=568a74cc&ref=shop_home_active_1&frs=1)
I’m hoping for at least five more 10* cheese rankings in the next 22 days. Are you saving the best for last!?
I envy your life 🥲
awww. looks so yummy..
For the curious:
“*An original blend of Fontina and Asiago flavors. The best of both worlds, this distinctive cheese has a complex flavor that starts off rich and sweet like Fontina and finishes with the tangy bite of an aged Asiago.*”
**For Reference:**
*Fontina cheese is a cow’s milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy.*
*Fontina cheese is made from whole cow’s milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as ‘eyes.’*
*Its flavor is mild and nutty, although its intensity will depend on how long it’s been aged. Younger Fontina is used as a table cheese while older Fontina is used for grating.*
*Asiago is an Italian cow’s milk cheese that has D.O.P. status, meaning that authentic Asiago can only be produced in specific regions of Northern Italy. A popular Italian cheese, the texture can range from medium to hard based on how long the cheese is aged.*
*Asiago cheese is made in the Veneto and Trentino regions in Italy and is sold in fresh and aged varieties.*
*Fresh Asiago is white or pale yellow in color with a thin rind, and small, irregular holes throughout. It has a medium texture, like a firm sponge cake, with a delicately sweet and sour flavor and buttery aroma.*
*Aged Asiago is pale yellow to amber yellow in color with a compact to firm texture. It has a nutty and yeasty aroma with a strong flavor.*
**Pairings:**
*Pairs well with Cured Italian meats, Crudités or Antipasto as well as Pinot Grigio, Nebbiolo or Light Lager. Best when used for Pizzas, pastas, polentas or focaccias. Combine with chicken or turkey in a sandwich
Stuffed mushrooms, turkey burgers, & grilled chicken sandwiches.*
You will never run out of cheese. They’ll always make more.
Points for the name of this one – it’s really fun to say aloud