Mike Matucheski , who has made Asiago at the same plant for 19 years, is a Wisconsin Master Cheesemaker, a respected credential. Master Cheesemakers receive the certification for specific styles of cheese - in Matucheski's case, for Parmesan and Asiago - and they must spend many years in the dairy trenches and three years in a rigorous course of study to qualify. Flavor is a little sweeter than traditional Italian Asiagos, goes great with your favorite drinks, olives, nuts, and on a artisanal hard Italian bread.