Asiago originated in the Veneto region of Italy. This is an aged version, though, as with most cheeses, it is good to eat at any stage of ripening. It can assume different textures according to its aging, from smooth for the fresh to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes. This Italian cheese has a pronounced nut-like flavor, fresh Asiago has a taste that is semi-sweet. With aging it has more of a sharp flavor that resembles Parmesan and Cheddar cheese combined. Because of this, it is also popular used as an ingredient in omelets and sauces.