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"As the hams age, their flavor intensifies and their character builds, resulting in richly-flavored prosciutto that is outstanding on panini with arugula and asiago, a natural with melon for brunch or hors d'oeuvres and super on a pizza — try it with pesto or a cream-based sauce and inch-long cuts of asparagus," the California-based retailer adds.

Alternatives, like Asiago, fontina, gruyere, burrata and blue: I adore asiago or fontina on pizza.

Asiago goes great with mascarpone, while pairing grated Swiss cheese with those caramelized onions leads to a "French onion twice-baked potato" kind of vibe.

I like to swear by full-fat, low-moisture, shredded mozzarella, or even an "Italian blend," which sometimes includes provolone, asiago, pecorino and mozzarella.

We didn’t have Asiago cheese in our house growing up, nor did we have chorizo.