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.