Lira Rossa Asiago | Revittle
Lira Rossa Asiago | Revittle Lira Rossa Asiago | Revittle
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Our version of Asiago is made with pasteurized cow milk and is aged five to eight weeks. It is a semi-hard and semi-cooked cheese originating in northern Italy’s Asiago Alpine plateau. Asiago has a thin elastic rind and is white to a pale yellow in color. It also displays irregular holes randomly strewn throughout. The flavor is delicate and milky sweet.

This is a very versatile cheese most commonly grated or melted over an array of dishes from soups and salads to main dishes and is often listed as an ingredient in Italian recipes. To respect the freshness of the flavor, pair it with a lightly alcoholic white wine or Prosecco if using as an aperitif or light snack.

StateTexas
Countylavaca County
TownMoulton
ProducerLira Rossa Artisan Cheese
ProductAsiago
TypeAsiago Style Cheese
AgingAged 5-8 Weeks
Production MethodsMilk from Local Farms
Production MethodsAnimal Rennet
Production MethodsPasteurized
Production MethodsCow's Milk

Our partners at Lira Rossa Artisan Cheese are cheese making professionals using old world techniques and recipes. Your cheese is hand picked and shipped right from their cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-3 day delivery.

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*We provide free shipping to the following states with a minimum purchase of $100 of Lira Rossa Artisan Cheese products (AR, KS, LA, MO, MS, OK, TN, and TX). If shipping to a different state, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email hey@revittle.com or call us directly 717.461.7447

Lira Rossa | Revittle

Andrea Cudin puts a taste of his home in the cheese he makes. Cudin is from the mountainous region of northern Italy, where dairies abound. He moved to Victoria with his wife, a Victoria native. Educated in philosophy, Cudin struggled to find his place in South Texas. He was making cheese as a hobby then. It was during that time of self-reflection that Cudin decided to invest himself in the culture that made him different. He went back to Italy to learn the craft of cheese making formally and returned with a plan.
 
Lira Rossa | Revittle

We love making cheese and we love sharing it! Passion is what drives us. Our creamery is located in the Four E Dairy farm right next to the milk parlor. We deliver the cheese in the area around us. Italian tradition means good cheese made with good local milk. Simple procedures from a centuries old tradition. Cheese makers work together with farmers to serve the best product to the local community.
Lira Rossa | Revittle