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from Foxboro Cheese Company, Foxboro, MA
Foxboro’s Asiago is made almost completely by hand with milk from a herd of grass-fed Ayrshire cows. Head cheese-maker Melissa Gagne supervises the 60-day process, which includes stirring curds, packing molds, and salting and turning each tomme, which starts the aging process at 3 pounds. Vintage Asiago is aged for at least 12 months, to produce a firmer cheese with a deeper, nutty flavor.