Well, Emi, here's my two cents worth----I am very partial to Asiago---so my view may be slightly jaded-----but Asiago is probably my favorite cheese to make and one of my favs to eat-----so far, I have never had a failure with this cheese, it's pretty forgiving (except for the one I dropped in the driveway, on the way to the smoker) It is great as a young cheese---or any where in between----with a few variations in the recipe it can be taken all the way to a hard grinding cheese or a softer shredding cheese------the flavor is much better then Romano, as good as, or better then Parmesan. It's great using raw milk, P/H milk or a blend.
It's the versatility of this cheese I like so much and I have to agree with Stinky---I think the aging and salting is the big factor in the moisture.
Did I mention----it's the best on a steak sandwich----even better than Provolone.
Qdog