Aged cheese crust, pale as the Italian Alps where it's made.
Asiago is a pale grey, close to beige.
It can be described as pale, delicate, faded and almost grey.
Set in black, because black reads best on it.
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Read on WikipediaAsiago is a minor township with the title of city in the surrounding plateau region in the Province of Vicenza in the Veneto region of Northeastern Italy. It is near the border between the Veneto and Trentino-Alto Adige/Südtirol regions in the foothills of the Alps, approximately equidistant (60 km) from Trento to the west and Vicenza to the south. The Asiago region is the origin of Asiago cheese. The town was the site of a major battle between Austrian and Italian forces on the Alpine Front of World War I. It is a major ski resort destination, and the site of the Astrophysical Observatory of Asiago, operated by the University of Padua.
Read on WikipediaProper noun