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CHEESE/Categories continued HARD CHEESES Asiago is an Italian cow's milk cheese containing approximately 30% fat. This cheese is usually aged for one year at which point it has developed a sharp, nutty flavor with a cheddar-like consistency. Asiago is not as grainy as other hard grating cheeses. It has a very long shelf life if properly cared for. Parmigiano-Reggiano is a cow's milk made near Parma, Italy. It contains 30-35% fat and is used primarily for grating and cooking. It has a sharp, rich spicy flavor, where a little goes a long way. It is sold in 80-pound wheels with the name Parmigiano-Reggiano stamped all over the exterior. This cheese is produced from mid-April through mid-November. Pecorino Romano is a cheese made in central and southern Italy. It is made exclusively with sheep's milk and contains approximately 35% fat. Romano has a brittle consistency and a very sharp tangy flavor. The flavor is noticeably sharper that Parmesan. This is aged in large cylinders and possesses a yellow rind. It is primarily used for grating, but can also be served in small portions with olives, sausages and other antipasto items. You are on page 7 (1) (2) (3) (4) (5) (6) (7)