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Aged Asiago with Rosemary

Here's the Wikipedia entry on Asiago. It's a crumbly, sharp, parmesanish, slightly cheddarish cheese, and the rosemary sets it off nicely. Good stuff.

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This entry was posted on Sunday, February 28th, 2010 at 4:07 pm and is filed under Default. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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