asiago

Their version of asiago is better, though still not great.

(For the uninitiated, Asiago is a single kind of cheese with a couple minor variations produced in northern italy.

I can sometimes get a giant 10 pound wheel of Brie from France for $7 or a 40 pound wheel of Asiago for $19.

You might as well ask why low end processed cheese ($4.50/lb, not very tasty) is legal - why not ban it and force everyone to eat delicious artisinal asiago ($12.99/lb, mouth wateringly good) instead?

Yes, although I think a lot of the issue is generic hardware drivers that don’t necessarily configure things correctly, and it looks like the Asiago linux people are paying a lot of attention to power management, so it may end up having decent battery life too.

Carbonara: 4 eggs 1 lb spaghetti 1/2 lb Pancetta 1/2 cup Parmesan Reggiano (although I often use asiago as it's far cheaper) 1 onion chopped Combine the eggs and 1/2 of the cheese in a large bowl, stirring to break the egg yolks.

The US might have a lot of high quality restaurants, but it also has walmart selling a ton of kinds of "asiago", most of them spreadable.

“In the USA they typically do something different: put the name in whatever product that barely resembles the original” A cheese expert told me most of the Parmesan sold in the US is actually Asiago.

Or, if we get geographic denominations protection, we can get walmart to stop producing 40 things called "asiago" or "parmesan" (as it happened for german produced parmesan, or in reverse for the italian Tocai wine which clashed with hungarian Tokaji) and than it's a win for the producers of the real stuff.

Appenzeller medium, young Asiago, sake trappist cheese, blue brie, extra sharp English cheddar, and of course mozzarella and halloumi.

You can put what you want on them but popular things here would be one of prosciutto, speck, salami, cheeses like mozzarella or (locally) Asiago, and maybe tomatoes.