The Perfect Cheese Partners For Asiago

Asiago is a versatile Italian cheese that can be used to add flavour to a variety of dishes. It is a semi-hard cheese with a nutty, sweet and sharp flavour that resembles a combination of Parmesan and Cheddar. It is often used as a grating cheese and can be paired with other cheeses such as Parmesan, Romano, Mozzarella, Swiss, Fontina and Gorgonzola. Asiago is a good choice for pasta dishes, salads, soups, bread, appetizers and gravies. It can also be used in sauces, dips, and as a pizza topping. The longer Asiago is aged, the firmer its texture and the stronger its flavour.

Asiago in pasta

Asiago is a versatile cheese that can be sliced, cubed, grated, or melted. It is a great addition to pasta dishes, adding a rich and nutty flavour. Here are some ways to incorporate Asiago into your pasta:

One-Pot Garlic Asiago Pasta

This recipe combines Asiago with garlic, cream cheese, smoked paprika, and Italian herbs for a creamy and flavourful dish. You can use any type of pasta you like and adjust the salt to your taste. It is a quick and easy dish that can be customised with roasted chicken and vegetables.

Asiago Garlic Alfredo Pasta

This recipe is inspired by the Olive Garden's Asiago Garlic Alfredo and is a creamy and rich dish that the whole family will enjoy. It includes heavy whipping cream, cream cheese, garlic, Italian seasoning, and of course, Asiago cheese. It is a simple recipe that can be prepared in just 15 minutes.

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

This recipe is perfect for hot summer days when you want something light yet satisfying. It blends Asiago cheese with chicken, spinach, and sun-dried tomatoes. It comes together in just 40 minutes and adds extra nutrition from the vegetables.

Asiago Mac and Cheese

For a twist on a classic comfort food, try substituting Asiago for cheddar in your favourite mac and cheese recipe. Asiago adds creaminess and a nutty flavour to the dish. You can also add a pinch of cayenne pepper for a smoky flavour.

Asiago Tortelloni Alfredo with Grilled Chicken

Asiago is a natural match for pasta and chicken dishes. This recipe features handmade tortelloni filled with cheese and chicken, topped with a creamy Asiago sauce. It is an elevated meal perfect for a special occasion or a mid-week treat.

Asiago in bread

Asiago bread is a delicious, soft loaf of bread that is perfect for serving alongside dinner, as the base for a crostini, or even for breakfast toast. The bread is usually baked in a Dutch oven, which gives it a crispy crust and a chewy interior. The ingredients include bread flour, water, yeast, Asiago cheese, honey, and salt. The first step is to mix the dough, then let it rise for about an hour. After that, shape the dough into a round loaf and let it rise again for 30 minutes. Finally, top the loaf with some extra Asiago cheese and bake it in the oven for 30-40 minutes.

Asiago bread has a unique and distinct flavour due to the addition of Asiago cheese. Asiago is a hard Italian cheese made from whole cow's milk. The cheese curds are cooked to give the cheese a denser texture. Asiago cheese can be consumed fresh or aged, and it has a mild but noticeable flavour. The type of Asiago cheese used in the bread can vary depending on personal preference. Fresh Asiago has a smooth texture and a mild flavour, while aged Asiago is crumbly and has a tangy and pungent flavour.

When making Asiago bread, it is important to note that the dough will be slightly sticky and shaggy, but that is okay. This is due to the high moisture content from the cheese. Additionally, when shaping the dough, it is recommended to use the envelope method by pulling each corner of the dough towards the centre and then flipping it over to form a round loaf. This technique helps to create an airy and delicious loaf of bread.

Asiago bread can be served in a variety of ways. It can be sliced and served as a side to a meal, or it can be used as a base for crostini. For breakfast, it can be toasted and topped with butter or other spreads. The bread also pairs well with soups, such as broccoli cheddar soup or beef stew. Overall, Asiago bread is a versatile and tasty addition to any meal.

Asiago in salads

Asiago is a versatile cheese that can be used in a variety of salads. Its strong and nutty flavour makes it a good pairing with salads containing meat, fruits, or nuts. Here are some ideas for using Asiago in salads:

Balsamic Asiago Salad

A quick and easy salad that can be tossed together in 10 minutes. Combine mixed salad greens, plum tomatoes, and sweet yellow peppers in a bowl. Drizzle with balsamic vinaigrette and sprinkle with shredded Asiago cheese.

Endive and Asiago Salad

This salad combines Belgian endive, arugula, green onions, and Asiago cheese. Whisk together olive oil and lemon juice, season with salt and pepper, and pour over the salad. Toss to coat and season again if needed.

Asiago Pasta Salad

A simple summer side dish that goes well with any meal. Cook farfalle pasta and toss with garlic powder, salt, and pepper. Add jarred pimentos, chopped black olives, and grated Asiago cheese. Chill before serving.

Other Ideas

Asiago can also be used in a Caesar salad or any salad with fruits or nuts. It can be combined with other cheeses such as Parmesan or Romano for an enhanced flavour. Fresh Asiago may also taste good with greens and other vegetables.

Asiago in soups

Asiago is a versatile cheese that can be used in a variety of dishes, including soups. Here are some tips and recipes for incorporating Asiago into your soup creations:

Asiago Cheese in Soups

Asiago cheese is a hard Italian cheese with a dense texture, made from whole cow's milk. It has a mild yet noticeable flavour and is excellent for cooking due to its melting quality. The cheese can be consumed fresh or aged, with the flavour and texture varying depending on the ageing process. Fresh Asiago has a smooth texture and a mild, slightly tangy flavour, while aged Asiago becomes crumbly and develops a sharper, fruitier taste.

When using Asiago in soups, it is best to grate the cheese and add it as a topping. This technique works especially well with cream-based soups, such as potato soup, cheese soup, or French onion soup. The grated Asiago will melt slightly into the soup, adding a creamy and cheesy consistency.

Ingredients:

• 3 cups diced white onion
• 1 cup chopped celery
• 3 cups chopped carrots
• 4 cups chopped and peeled potatoes, cut into small bite-sized pieces
• 2 cups chicken stock (or seafood stock for a more traditional bisque)
• 2 cups half-and-half (or heavy cream)
• 2 cups shredded Asiago cheese
• 6-8 strips of bacon, cooked crisp and crumbled
• Butter

Instructions:

• Melt butter in a Dutch oven or large soup pot over medium-high heat.
• Add the onions, celery, and carrots to the pot and sauté until tender.
• Stir in the potatoes, wine (or additional stock), and stock.
• Reduce the heat to medium-low and simmer, covered, for 20 minutes.
• Remove the pot from the heat and stir in the cream and Asiago cheese until the soup is smooth.
• Serve as is or blend for a creamier consistency.
• Top with bacon and additional shredded Asiago before serving.

This Asiago Bisque is a perfect comfort food for chilly days, and you can get creative with toppings such as croutons, chopped parsley, or crackers. For a vegetarian option, simply substitute vegetable broth and omit the bacon. Enjoy this soul-soothing soup with a hunk of crusty bread!

Asiago as a table cheese

Asiago is a semi-hard table cheese, easily shredded into your favourite recipes. It has a pronounced nut-like flavour, and a semi-sweet taste. It has a sharp flavour that resembles a combination of Parmesan and Cheddar cheese. It is most commonly used as a grating cheese to serve over pastas, salads, soups, appetizers, and gravies.

Asiago is made from the milk of cows and originates from the Veneto foothills in Italy. It is one of the typical food products of the Veneto region. Traditionally, in this area, cheese was made from sheep’s milk, but nowadays, it is made from cow’s milk, raw or pasteurised. It is sold at different stages of the ageing process, thus making it different in texture and flavour.

The longer Asiago has aged, the firmer its texture and the stronger its flavour becomes. Fresh Asiago is made with whole milk and aged for just a month. It has a smooth texture, mild flavour, and is whitish in colour. When it is aged for at least six months, it becomes crumbly and light yellow in colour, and gives off a tangy and pungent flavour. If aged for nine months, it has a fruity, spicy, and sharp flavour as compared to the fresh one, and the texture becomes firm and hard.

Asiago can be added to bread to give it a rich and nutty taste. You can mix it into the bread dough before baking it or sprinkle it on the loaf for a cheesy bread. For more enhanced flavours, you can also add other types of cheese like Parmesan or Romano.

Asiago can be shredded on top of a Caesar salad, or salads containing fruits or nuts. Since it has a strong and nutty flavour, it also goes well with salads containing meat. Fresh Asiago cheese may taste good with greens and other vegetables.

Asiago is a great option for preventing osteoporosis. It is also considered one of the best cheeses used for cooking because it has a mild but noticeable flavour.

Frequently asked questions