I have just discovered Asiago allevo, one of the varieties of asiago, and have to report it as excellent. It is a hard cheese much like Cheddar in texture, and in flavour something like Parmesan but much less salty, and very pleasant and tangy and palatable on its own, again somewhat like a good Cheddar, though lighter.

It comes from the Asiago plateau in the provinces of Trento and Vicenza and nearby, and such a cheese has been made there for a thousand years. The young pale-straw variety is called pressato or fresco and the mature light-yellow one is allevo or d'allevo. Depending on the amount of ageing it is further classified from mezzano to vecchio to extra-old, stravecchio.

It is (for a cheese) low in fat and high in protein.