Asiago Cheese
Asiago cheese, originating from the Asiago plateau in the Veneto region of Italy, is a semi-hard cheese with a distinct nutty flavor and firm texture. This cheese comes in two main varieties: Asiago Fresco (young) and Asiago Vecchio (aged).
Asiago Fresco is creamy, mild, and slightly sweet, while Asiago Vecchio is more robust, tangy, and savory due to its aging process. Both varieties feature small, irregular holes throughout the cheese. Asiago is a versatile cheese used in a variety of culinary applications, including grating over pasta dishes, melting into risottos, or slicing for sandwiches and cheese platters. Its complex flavor profile and versatility make Asiago cheese a beloved ingredient in Italian and international cuisines alike.
Store Asiago cheese in the refrigerator wrapped in wax paper or parchment to allow it to breathe. It can also be stored in an airtight container to prevent drying out.
Asiago cheese can be used in various recipes, such as gratins, frittatas, or incorporated into bread dough for added flavor.
The aging process of Asiago Vecchio contributes to the development of its complex flavor profile, as enzymes break down proteins and fats over time.
The holes in Asiago cheese, known as "eyes," are formed during the fermentation process by gas-producing bacteria.
Asiago cheese is classified as a PDO (Protected Designation of Origin) cheese, meaning it must be produced in specific regions of Italy to bear the name "Asiago."
Grate Asiago cheese over pasta dishes or salads for added flavor and texture.
Pair Asiago cheese with fruits like apples or pears on a cheese platter for a delightful contrast of flavors.
Melt Asiago cheese into soups or sauces for a creamy and savory boost.
Asiago cheese is a good source of protein and calcium.
It is high in saturated fat and sodium, so moderation is key, especially for individuals with certain dietary restrictions.
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