There are a gazillion different varieties of cheese and each of us tends to have our favorites. Personally, I’ve never actually met a cheese I didn’t like! From soft gooey cheese, to blue veined cheeses, to sharp cheddars, I never tire of trying new and different varieties from the cheese shop.

When I wrote a post on *How to Make Caesar Salad* I used parmesan cheese.

Beth Best from Calgary, Alberta added a wonderful comment to that blogpost about using Asiago cheese instead of parmesan cheese.

Here is what Beth wrote:

“Ross and I first tasted Asiago cheese on top of a great Caesar salad at our local Joey Tomato’s restaurant in Calgary. We love the place because the smell of fresh garlic greets you as you enter and the fresh tomatoes and basil and peppers are all visible when you pass the front pizza ovens. The first time we tasted it – we knew it wasn’t parmesan and we enquired from our server. We got the full story on ASIAGO from him and we’ve purchased it for our home made salads ever since. A little goes a long way and it is very distinctive.

ASIAGO is a semi-hard table cheese, easily shredded into your favorite recipes. Along with a pronounced nut-like flavor, fresh Asiago has a taste that is semi-sweet. Because of this, it is also good when used in a sandwich. It has a sharp flavor that resembles Parmesan and Cheddar cheese combined and, because of this, is also popularly used as an ingredient in omelets and sauces.

Asiago is most commonly used as a grating cheese to serve over pastas, salads, soups, appetizers, and gravies. The longer Asiago has aged, the firmer its texture and the stronger its flavor becomes.

Once you have purchased your Asiago cheese, make sure that you store it properly. You can use cellophane/plastic wrap to repackage the Asiago cheese or place the cheese in a container specifically designed to hold vegetables or cheeses. Make sure, however, that once you have brought home Asiago cheese it remains stored in your refrigerator. I purchase mine at my local supermarket in the imported cheese area, already grated and ready for use.”

Thank you Beth!

I hope everyone found this to be as helpful as I did. For additional info on Asiago cheese click here.

Cheers!

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