Asiago Cheese with Rosemary and Olive Oil - Micro Blog

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Being a cheese lover, I was jonesing for something I hadn't had before when I came across a wedge of Asiago Cheese with Rosemary and Olive Oil.  I ate it alongside smoked oysters and a lager.

Plymoth, Wisconsin's version of Asiago is produced with skimmed cow's milk and is infused with rosemary and olive oil, creating a pale yellow cheese with a rosemary/olive oil soaked rind and a semi-hard, slightly crumbly, texture.  The cheese's combination of rosemary and oil, and slow maturation process, gives it a slightly herbaceous sharp flavor.

Asiago Cheese with Rosemary and Olive Oil is excellent in small doses alongside other bold tasting foods (smoked meats, garlicky dishes, full bodied beers, etc...).  However, it can be overpowering if consumed in large quantities, or when eaten against mild flavors.  All things considered, I give Asiago Cheese with Rosemary and Olive Oil 7 out of 10 stars.
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Picture courtesy of Amazon.com.