I am of mixed emotion as to the aging of this one. There are three stages of Asiago - 2-3 months (Fresco), 3-5 months (Mezzano) and 9+ months (vecchio). The Grasso Monte version is usually a Fresco version and is not usually brined (just rubbed with flake salt) I chose to brine this as I want to age some of it to see how it matures. I will most likely cut it half at two months, eat half and wax the other half and let it age a few more months.
Gerrit