Frederic Melton
Asiago cheese is a versatile ingredient with a flavour profile that ranges from mild and sweet to nutty, sharp, and tangy. It is often used interchangeably with Parmesan and Romano cheeses and is excellent when grated, melted, baked, or incorporated into a cheese board. Asiago is a great topping for pizzas, pastas, salads, soups, sauces, and chicken dishes. It can also be used to make dips, such as spinach and artichoke dip, or as a fondue-style dip. For a vegetarian dish, try roasted cauliflower with an Asiago cheese sauce, or for a simple Italian appetiser, roast halved tomatoes sprinkled with Asiago and Italian seasoning. Asiago can also be baked into bread, bagels, or pretzels, or used to make a creamy Asiago broccoli bisque.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to hard |
| Flavor | Mild and sweet to nutty, sharp, and tangy |
| Type | Asiago Pressato, Asiago d'Allevo |
| Use | Grate, melt, bake, or eat on its own |
| Pairing | Bread, pasta, crackers, fruits, red wine, beer |
| Substitutes | Grana Padano, Parmesan, Manchego, Pecorino Romano, Gruyere, Cheddar |
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What You'll Learn
Asiago cheese in pasta
Asiago cheese is a great ingredient to use in pasta, lending a rich, nutty flavour to the dish. The longer the cheese has been aged, the stronger its sweet, nutty flavour. It can be used in a variety of pasta dishes, from simple creamy sauces to more complex recipes with vegetables, meats and seafood.
A basic Asiago pasta sauce can be made by melting butter in a pan, adding garlic and cooking until fragrant, then whisking in flour, Italian seasoning, salt and red pepper flakes. Milk is then slowly added while whisking, followed by the Asiago cheese, spinach and pasta water. The sauce can be tossed with cooked pasta and garnished with more Asiago and parsley.
For a simple, creamy Asiago pasta, boil the pasta according to the package instructions, then make the sauce in a separate pan. Fry off some pancetta or bacon with red onion, add butter and melt, then pour in the cream and stir. Add the cheese and black pepper, stirring until melted, then toss with the cooked pasta.
For a more complex dish, Asiago cheese can be used in a chicken pasta with sun-dried tomatoes and spinach. Chicken is sautéed with garlic, sun-dried tomatoes and spinach, then cream and grated Asiago are added to make a sauce. The sauce is seasoned with salt and paprika, then tossed with cooked pasta.
Asiago cheese can also be used in a one-pot garlic pasta, where the pasta is cooked in a pot with butter, garlic, broth and cream. Grated Asiago and cream cheese are stirred in at the end to create a creamy sauce. This dish can be served as is or with added protein such as chicken or vegetables.
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Asiago cheese dip
Asiago cheese is a versatile ingredient that can be used in a variety of dishes, including pasta, pizza, and bagels. One popular way to use Asiago cheese is to make a dip. This can be a simple baked Asiago cheese dip with added cream cheese and bacon, served with baguette. Alternatively, you can add vegetables such as spinach and artichokes to make a spinach artichoke dip.
Ingredients:
- Asiago cheese
- Cream cheese
- Bacon (optional)
- Garlic powder (optional)
- Red pepper flakes (optional)
- Black pepper (optional)
Method:
- Preheat your oven to 350-400 degrees Fahrenheit.
- In a medium mixing bowl, combine the cream cheese, garlic powder, and any other spices you wish to add. Mix well.
- Stir in the Asiago cheese and bacon (if using).
- Transfer the mixture to a cast-iron skillet or baking dish.
- Sprinkle the remaining cheese and bacon on top.
- Bake for 20-25 minutes, or until the top is golden brown.
- Serve immediately with baguette, crackers, crostini, or vegetables.
This dip can be made vegetarian by omitting the bacon, and it reheats well in the microwave or on the stovetop. Asiago cheese dip is a great option for parties or family gatherings, and you can easily adjust the recipe to make a larger batch.
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Asiago cheese on pizza
Asiago is a soft to semi-firm cow's milk cheese with a flavour and texture that varies depending on its age. It can be sliced, shaved, or grated, and its versatility means it can be used on pizzas, pastas, soups, sandwiches, salads, and appetizers.
When using Asiago on a pizza, it is recommended to use a high-quality cheese, as a little goes a long way. Asiago can be cooked, but it is suggested to place it underneath mozzarella as it can brown more easily.
- Prepare pizza dough.
- Brush the shaped dough with garlic oil.
- Sprinkle the oiled dough with a few tablespoons of Parmesan cheese.
- Top with Asiago cheese, spreading almost to the edge.
- Add other toppings of your choice, such as tomato slices, thyme, salt, and pepper.
- Bake in the oven until the crust is golden and the cheese is bubbling and beginning to brown, approximately 6-15 minutes, depending on your oven.
Another recipe idea is a four-cheese pizza with Asiago, brie, gruyere, and ricotta. This pizza also features a homemade tomato sauce and is baked in a skillet.
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Asiago cheese in soups
Asiago cheese is a versatile ingredient that can add a rich, nutty flavour to soups. The aged variety, in particular, is often grated into soups, while the fresh kind can be sliced or melted.
A popular soup recipe that uses Asiago cheese is the Asiago Bisque. This French-style creamy soup is made by sautéing onions, celery, and carrots in butter in a large pot. Potatoes, white wine, and chicken stock are then added and simmered. Finally, the soup is taken off the heat, and cream and Asiago are stirred in until the soup is smooth. The soup is garnished with crumbled bacon and parsley, and served with crusty bread.
Another soup recipe that uses Asiago cheese is Broccoli and Cheese Soup. This soup blends sharp cheddar with a hearty portion of Asiago for a salty, cheesy dish. To make this soup, it is recommended to use a block of Asiago instead of shredded Asiago, as the cheese loses a lot of flavour when shredded.
Asiago cheese can also be used to make Asiago Cheese Bread, which can be served alongside soups. To make this bread, Asiago cheese is stirred into the dough during the kneading process, infusing the bread with Asiago flavour.
In addition to being used as an ingredient, Asiago cheese can also be sprinkled on top of hot soups as a garnish. Its sharpness adds a nice contrast to warm, hearty flavours.
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Asiago cheese with wine
Asiago cheese is a versatile Italian cheese named after the Asiago High Plateau in the Italian Alps, where it was first produced as far back as the year 1000 AD. It is now manufactured commercially in northeast Italy. Asiago is a hard cheese with a nutty, salty, sharp flavour and a texture that varies from semi-firm to firm depending on how long it is aged. It is commonly used in cooking, grated or melted, and is a popular table or cheese board cheese, enjoyed with crackers, fruits, and wine.
When it comes to wine, Asiago is a versatile cheese that pairs well with both red and white wines. It is more commonly paired with bold reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Chianti. The saltiness of Asiago can be accentuated by pairing it with an off-dry white wine like Riesling, which also brings out the cheese's caramel-like sweetness. Asiago also goes well with Chardonnay, a dry white wine with a full body that complements the cheese's flavour.
For those who prefer white wine, Asiago can be paired with Sauvignon Blanc, and for red wine enthusiasts, a dry, light to medium-bodied Pinot Noir can also be a good choice, as its sharpness and ripe red fruit flavours complement the cheese's salty, nutty profile.
In terms of specific dishes, Asiago can be used in a variety of ways when paired with wine. It can be grated over pasta dishes, such as spaghetti or tortellini alfredo, or melted on top of baked pasta dishes. It can also be used in place of Parmesan in recipes, adding a sharper, funkier flavour. Asiago is also a great addition to pizza, grilled cheese sandwiches, or panini, and can be combined with cream cheese or mozzarella for a unique fondue dip.
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