Aged Asiago is a centuries-old cheese. Asiago pressato dates from the 1920s and has far surpassed the matured cheese in sales worldwide. People like its direct, milky, uncomplicated taste.

Unlike Italian Asiago, which is made with part-skim cow's milk, Sartori's cheese relies on whole milk. In keeping with a wheel intended for aging, the curd is cut small and heated to expel whey.