The slang definition of fresh may be fashionable or cool. The actual definition is: not stale, sour, or decayed. We think both meanings apply to this fresh Asiago! If you can find it, we suggest you give it a try.
Fresh Asiago (AKA Pressato) is a totally different experience from the mature variety (Asiago d’Allevo). It’s lighter (in both taste and color), creamier, and milder than mature Asiago. The fresh variety is made from whole cow’s milk (as opposed to partially skimmed) and is aged for only 20 – 40 days (instead of 3 – 12 months +).
We decided to pair our light and creamy cheese with the 2009 Shaya Old Vines Verdejo. This Spanish wine was well-deserving of its 91 point rating. It had a pleasant aroma of citrus (particularly grapefruit and lemon) and a hint of honey. Those same notes of citrus and honey were on the palate after a slightly sweet start. It was light and bright with a nice, crisp finish. It also had a bit of creaminess that came out when paired with the fresh Asiago and…
Creminelli Wild Boar salami! We’d been wanting to try this for quite some time. You may not normally think to pair this with such a light cheese and wine, but they really did all compliment one another very nicely. The tanginess of the salami paired with the citrus notes in the wine, and its surprising creaminess went well with the fresh Asiago. This delicious salami was salty, creamy, spicy, and milder than expected.
On a side note… the juniper in the wild boar salami reminded us of gin, so we couldn’t help but pair it with a gin and tonic after finishing our cheese/salami/wine tasting. This was excellent, as well!
None of these would be “suggested” pairings for the others. But….this tasting was a great example of finding common characteristics (such as the creaminess of this cheese, salami, and wine) that become apparent as you taste them together. Let us know what your favorite “unusual pairings” are.