Bushra Griffith
Asiago cheese is a specialty of the Italian regions of Vicenza, Pavova, Treviso, and Trento. It is a cow's milk cheese, first produced in Asiago, Italy, that can assume different textures according to its aging, from smooth for fresh Asiago to crumbly for the aged cheese. The cheese-making tradition in the provinces of Vicenza and Trento dates back more than a thousand years. Traditionally, it was made from sheep's milk, but today it is produced from unpasteurized cow's milk.
| Characteristics | Values |
|---|---|
| Type of milk used | Cow's milk |
| Other types of milk historically used | Sheep's milk, goat's milk |
| Origin | Asiago plateau, Italy |
| Regions | Veneto and Trentino |
| Production areas | Vicenza, Trento, Padova, Treviso |
| Production outside Italy | US, Australia |
| Fresh Asiago | Asiago Pressato |
| Aged Asiago | Asiago d'Allevo |
| Texture | Smooth, crumbly, semi-firm, firm, compact, hard |
| Colour | White, pale yellow, straw-coloured, brownish-grey, amber yellow |
| Flavour | Sweet, nutty, tangy, sour, bitter, spicy, strong, vegetal |
| Aroma | Buttery, nutty, yeasty |
| Use | Grated, melted, sliced, shaving |
| Use in dishes | Salads, soups, pasta, sauces, sandwiches, panini, ravioli, pizza, savory pies |
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What You'll Learn
Asiago cheese is made from cow's milk, but it wasn't always
Asiago cheese is made from cow's milk. However, this hasn't always been the case.
Asiago is a specialty of the Italian regions of Vicenza, Pavova, Treviso and Trento. It is a popular Italian cheese, with a texture that ranges from medium to hard based on its ageing time. Fresh Asiago is white or pale yellow, with a thin rind and small, irregular holes throughout. Aged Asiago is pale yellow to amber yellow, with a compact to firm texture.
Asiago is divided into two categories based on the type of milk used and how long it is aged. Fresh Asiago, or Asiago Pressato, is made using whole milk and aged for about a month. This results in a milder flavour and softer, smoother texture than aged Asiago. Aged Asiago, or Asiago d'Allevo, can be aged anywhere from a few months to two years.
Asiago was first made on the plateau of Asiago and spread to other places in Veneto. Before the 1600s, Asiago was made from sheep's milk, but cheesemakers switched to cow's milk when it became available in the region. They made this change because their customers in towns and cities would pay more for cow's milk products.
Today, Asiago is produced in multiple countries around the world, including Italy, the US and Australia.
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Asiago cheese is named after the village of Asiago in Italy
Asiago cheese is now produced in multiple countries around the world, including Italy, the US, and Australia. However, Asiago made in Italy has a protected designation of origin (DOP), meaning that authentic Asiago can only be produced in specific regions of Northern Italy. The DOP production area is strictly defined, starting from the meadows of the Po Valley and finishing in the Alpine pastures between the Asiago plateau and Trentino's highlands.
The process of making Asiago cheese involves heating milk to 35°C (95°F) and adding specific enzymes like rennet and lipase. The milk starts to coagulate, and the curd is then kneaded and partially cooked. The curd is broken into small pieces, heated again, and poured into molds. The cheese is then salted and goes through a drying and ageing process. The ageing process for Asiago cheese can vary, resulting in different textures and flavours.
Fresh Asiago, also known as Asiago Pressato, is made with whole milk and aged for about a month. It has a milder flavour and a softer, smoother texture compared to aged Asiago. Aged Asiago, or Asiago d'Allevo, can be aged anywhere from a few months to two years. The longer ageing process results in a firmer texture and a more pronounced flavour.
The village of Asiago in Italy has a long history of cheese-making, and the Asiago cheese named after it has become a popular variety known for its distinctive flavour and texture.
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Asiago cheese is produced in multiple countries around the world
Asiago cheese is a specialty of the Italian regions of Vicenza, Pavova, Treviso, and Trento. It is a cow's milk cheese that was first produced in Asiago, Italy, and can assume different textures depending on its aging. Fresh Asiago, also known as "Asiago Pressato," has a smooth texture and is aged for about a month, while aged Asiago, or "Asiago d'allevo," has a crumbly texture and can be aged for a few months to two years.
Over time, the production of Asiago has expanded to other countries, particularly those with a history of notable immigration from Italy. Today, Asiago cheese is produced in multiple countries around the world, including Italy, the United States, and Australia.
In Italy, Asiago has a protected designation of origin (DOP), meaning that authentic Asiago can only be produced in specific regions of Northern Italy, such as the Veneto and Trentino regions. The cheese-making tradition in the provinces of Vicenza and Trento dates back more than a thousand years, and Asiago was first made on the plateau of Asiago before spreading to other areas.
The United States is another major producer of Asiago cheese, with Italian immigrants introducing it to the country in the 1920s. It became well-known in the late 20th and early 21st centuries for its use in shredded cheese blends and as a topping on the "asiago bagel." Asiago Pressato, the variety developed in the 1920s, is now produced industrially and is widely sold in the United States.
While Italy and the United States are the main producers of Asiago cheese, it is also produced in other countries, including Australia. The spread of Asiago cheese production to other countries has made the term "asiago" a generic style of cheese that can be produced anywhere.
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Asiago cheese comes in two forms: young and aged
Asiago cheese is a cow's milk cheese, first produced in Asiago, Italy. It can assume different textures according to its ageing, and comes in two forms: young and aged.
The young, or fresh, Asiago is called Asiago Pressato, which means "pressed Asiago". It is a modern, industrial version of the cheese, dating back to the 1920s. It is a semi-firm, mild, fresh cheese with larger holes than the aged version. It is made from whole pasteurized cow's milk curdled with calf's rennet. The curds are cooked, then moulded, and aged for 20 to 30 days. The rounds of cheese are between 30 and 40 cm in width, and weigh from 11 to 15 kg. The cheeses have hardly any rind, and a mild taste. The fat content is 48%.
The aged Asiago is called Asiago d'Allevo, which means "breeding farm Asiago". It is the traditional version of the cheese, and is a hard, sharp cheese with very fine holes, used as a grating cheese. It is a sweet curd, semi-cooked, unpasteurized cheese. Both the cheese and the rind are pale yellow, and the flavour is somewhere between that of Parmesan and aged cheddar. The aged cheese has a crumbly texture and is often grated in salads, soups, pastas, and sauces. The ageing process lends to a sharper, more robust flavour than Parmesan cheese, although the two cheeses are similar in taste. The longer the ageing process, the denser and more crumbly the cheese becomes.
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Asiago cheese is made in the Veneto and Trentino regions in Italy
Asiago cheese is a traditional Italian cheese, first produced in Asiago, a village in the Veneto region. It is one of the most typical products of Veneto and is the most popular cheese in the DOP area where it is produced. Asiago cheese is also produced in the Trentino region. The cheese-making tradition in the provinces of Vicenza and Trento dates back more than a thousand years.
The cheese-making process for Asiago involves heating milk to 35°C (95°F). Rennet and lipase enzymes are then added, causing the milk to coagulate. The curd is then kneaded and partially cooked. It is then cooked again at 45°C (113°F) and poured into moulds. The cheese is then salted and aged for at least 60 days in warehouses with controlled temperature and humidity.
The texture and flavour of Asiago cheese depend on its ageing period. Fresh Asiago, or Asiago Pressato, has a smooth texture and a mild taste. It is usually sold fresh and is best suited for melting, slicing, or using in sandwiches or paninis. Aged Asiago, or Asiago d'Allevo, has a crumbly texture and a stronger flavour. It is often grated and used in salads, soups, pasta, and sauces.
Asiago cheese is now produced in several countries around the world, including the United States and Australia. However, Asiago produced in Italy has a protected designation of origin (DOP), meaning that it can only be considered authentic when produced in its specific region of origin.
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