EDIT 4/3/18: Now he has brought me a sliver of asiago fresco. It is white, creamy, and quite sharp -- as if aged cheddar and mozzeralla had gotten together to make marvelous babies. \o/ We are so buying this again.
EDIT 4/3/18: The quiche turned out very solid, custardy ... not quite cheesecake like but close. Possibly the asiago fresco contributed to that texture, although I noticed last time that duck eggs seem to set up a little different than chicken ones do. Some of the duck bacon sank and some floated. It was all extremely tasty.