Mozzarella And Asiago: A Match Made In Heaven?

Mozzarella and Asiago are two types of Italian cheese that can be combined to create a distinctive blend. Mozzarella is often used in pizzas due to its gooey texture and mild flavour, while Asiago, with its sweet and nutty taste, is a popular table cheese that can be paired with crackers, fruits, and wine. When combined, these cheeses create a blend that adds a unique flavour to pizzas, enhancing the taste experience. The combination of mozzarella and Asiago cheeses is an intriguing blend of Italian flavours that can elevate various dishes, making it a popular choice for those seeking a culinary adventure.

Mozzarella Asiago blend

Mozzarella and Asiago are two types of Italian cheese that can be blended together. The blend combines the signature Part Skim Mozzarella with perfectly aged Asiago, which is aged for over 6 months to give a premium consistency, performance, and flavor to your food. Asiago adds a distinct, slightly buttery and earthy flavor to the blend. The blend can be used in pizzas, paninis, and sandwiches.

One recipe for a three-cheese pizza using the Mozzarella Asiago blend includes the following ingredients:

• Shredded Mozzarella Cheese
• Grated Asiago Cheese
• Grated Parmesan Cheese
• All-Purpose Flour
• Granulated Sugar
• Instant Dry Yeast
• Salt
• Water
• Pizza Sauce
• Ground Black Pepper

To make the pizza, first preheat your oven to 450 degrees Fahrenheit. Then, prepare the cheeses and sift together the dry ingredients: flour, sugar, yeast, and salt. Add water and mix until a dough is formed. Roll out the dough on a floured surface and transfer it to a cutting board. Spread the pizza sauce evenly on the dough and sprinkle the three cheeses, starting with mozzarella, then asiago, and finally parmesan. Sprinkle ground black pepper on top. Bake the pizza for 12-15 minutes, until the edges of the crust are brown and the cheese is bubbly and brown.

The Mozzarella Asiago blend can also be used in other dishes such as paninis and sandwiches. For example, you can try a Mediterranean Turkey Asiago Panini Melt or stuff a chicken breast with slices of Asiago and wrap it in pancetta or prosciutto before cooking. The blend adds a distinct, buttery, and nutty flavor to your dishes.

Asiago's flavour and texture

Asiago is a versatile Italian cow's milk cheese with a flavour and texture profile that changes as it ages.

Flavour

The flavour of Asiago varies from sweet and buttery when young, to nutty and yeasty when aged. The longer the cheese is aged, the more complex the flavour becomes. While young Asiago has a tangy, sour aftertaste, this disappears with age, leaving a nutty, fruity taste. As the cheese continues to age, it loses its sweetness and fruitiness, becoming bitter, with a spicy kick.

Texture

The texture of Asiago can vary from smooth and medium-soft, to crumbly and very hard, depending on its age. Young Asiago is often compared to a denser sponge cake, with a thin, soft, edible rind. As the cheese ages, the texture becomes more compact and granular, with a hardened rind that should be discarded.

Asiago's versatility

Asiago is a versatile cheese that can be used in a wide range of dishes. It is a semi-soft or semi-hard cow's milk cheese that originated in Italy, in the town of Asiago, located in the Veneto region. The cheese has a nutty, buttery, and slightly sharp flavour, with a texture that can range from creamy to crumbly depending on its age.

The versatility of Asiago lies in its ability to enhance various culinary creations. It can be grated, melted, or crumbled, making it suitable for pasta, pizza, salads, sandwiches, soups, and risottos. The cheese adds a touch of sophistication and depth of flavour to dishes, with its nutty and buttery notes.

Asiago comes in two main varieties: Asiago Pressato and Asiago D'Allevo. Asiago Pressato is a younger version of the cheese with a mild, milky flavour and a smooth texture. It is often used in salads, sandwiches, and pasta dishes. On the other hand, Asiago D'Allevo is aged for a longer period, resulting in a harder texture and a more pronounced nutty and sharp flavour. This variety is often grated over pasta, pizza, and soups, adding a savoury depth of flavour.

The versatility of Asiago extends beyond its use in classic Italian dishes. It can be paired with vanilla ice cream or crackers, and it also works well with spicy dishes like chorizo or enchiladas, as well as fresh fruits such as apples or strawberries. When it comes to wine pairings, a full-bodied Zinfandel can bring out the tartness of the cheese, while an IPA or a Saison can complement its buttery flavour.

In terms of health benefits, Asiago is a rich source of calcium and protein, and it contains vitamin K. It has a lower fat content compared to most other cheeses, making it a good option for those watching their cholesterol levels. Its mild but noticeable flavour and versatility make Asiago a favourite among cheese lovers.

Asiago's wine pairings

Asiago is a versatile Italian cheese with a complex flavour profile that includes notes of nuttiness, sweetness, and a hint of sharpness. The wine chosen to accompany Asiago should ideally balance its richness and bring out its unique flavours without overpowering them.

When it comes to red wines, Asiago pairs well with a variety of options, including:

• Beaujolais
• Cabernet Sauvignon
• Chianti
• Merlot
• Pinot Noir
• Syrah

Cabernet Sauvignon, a dry red wine with notes of dark fruit, tobacco, and leather, is an excellent choice to complement Asiago's nutty and pungent flavours. Another red wine option is Valpolicella from the Veneto region of Italy. Made primarily from the Corvina grape, Valpolicella has bright cherry flavours and a medium body that can stand up to the robust flavours of aged Asiago. Its fruitiness complements the cheese's nuttiness, while its acidity cuts through the richness.

For those who prefer white wines, Asiago also offers versatile pairing options:

• Chardonnay: A Chardonnay is a good choice to pair with Asiago as it has a fuller body than many other white wines, allowing it to stand up to the cheese's flavour.
• Sauvignon Blanc: A Loire Sauvignon Blanc, with its high acidity and vibrant citrus flavours, can cut through the richness of Asiago, especially when the cheese is young and creamy.
• Riesling: A dry German Riesling can be an excellent match for aged Asiago. Riesling is known for its balance of sweetness and acidity, with flavours ranging from green apple to tropical fruit. The slight sweetness of dry Riesling can complement the nutty, slightly sweet flavour of aged Asiago, and its acidity can balance the cheese's richness.

Mozzarella's other pairings

Mozzarella is a soft, fresh cheese with a light, sweet taste. Its high moisture content means it is best served promptly after it is made. It is made from cow's milk or buffalo milk and can come in different shapes and sizes.

Mozzarella is a versatile cheese that can be paired with a variety of ingredients. Here are some suggestions for mozzarella's other pairings:

Tomatoes

The classic combination of fresh mozzarella and tomatoes is well-known and loved. This pairing can be enhanced with the addition of basil, creating a simple yet delicious caprese salad.

Fruits

Mozzarella's mild flavour can be complemented by the sweetness of fruits. Berries, peaches, melon cubes, and pears are all great options to include in a salad with mozzarella. A good olive oil will also help bring the dish together.

Vegetables

Mozzarella goes well with a variety of vegetables, including onions, mushrooms, eggplants, roasted peppers, and spinach. These vegetables can be used in salads, sandwiches, or as toppings for pizzas.

Meats

Beef, lamb, and ham are all good pairings with mozzarella. For a classic Italian combination, try mozzarella with prosciutto. The salty, savoury flavours of the meat contrast nicely with the mild, creamy cheese.

Breads and Pastas

Mozzarella is a key ingredient in many bread and pasta dishes. It can be used in sandwiches, melted on top of crusty bread, or incorporated into pasta dishes like spaghetti.

Frequently asked questions