Mild hard cheese inspired by the traditional Asiago from Italy. It can assume different textures, according to it’s aging, ( 3 to 9 months) from smooth for the fresh variety, to a crumbly texture for the aged cheese.
The aged cheese is often grated in salads, soups, kinds of pasta, and sauces while the fresh Asiago is sliced to prepare panini or also it can be melted on a variety of dishes and cantaloupe.
Gioia Cheese’s main resource is excellent organic cow milk. Through the years we traveled to Jawa, in the Malang area, and found our trusted non-intensive farms, where cows are only grass-fed with no antibiotics.
No preservatives, chemicals or speed up agents are involved in the production process. We only use non-animal rennet which makes our cheeses not only 100% natural, but also totally suitable for vegetarians.