Asiago is an Italian cow's milk cheese, in an Alpine style. In Italy, it has protected designation of origin (DOP) status, and can only be produced in specific parts of Veneto and Trentino-Alto Adige, but it is also now produced outside Italy and is a general term for cheese produced "in the Asiago style".
When Asiago is young, it is called Asiago Pressato, and has a smooth texture and is good for sandwiches and melting. When the cheese is aged, it is called Asiago d'alevo, and it becomes hard and crumbly, and more appropriate as a grating cheese for salads, soups, and sauces.