Kamil Perry
Asiago is a versatile cheese with a nutty, creamy flavour and a texture that ranges from smooth to crumbly depending on its age. It is often used in cooking, grated or melted, and pairs well with neutral bases like bread and pasta, as well as sweet ingredients like tomatoes. Asiago is a good source of calcium, vitamin A and protein, and can be used in place of Parmesan in many recipes.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to hard |
| Flavor | Mild and sweet to nutty, sharp, and tangy |
| Color | Depends on the production and aging processes |
| Type | Asiago Pressato (semi-soft and partially sweet) and Asiago d’Allevo (a longer-aged hard variety with a nutty flavor) |
| Substitutes | Grana Padano, freshly grated Parmesan cheese, Manchego cheese, Pecorino Romano, Gruyere, or Cheddar cheese |
| Uses | Grilled cheese sandwiches, mashed potatoes, pasta, pizza topping, chicken breast, chicken penne, bagels, cauliflower gratin, cheese dip, broccoli bisque, alfredo sauce |
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What You'll Learn
Asiago cheese can be used as a substitute for Parmesan
Aged Asiago, or Asiago d'Allevo, is a harder cheese with a more intense flavour that deepens with age. The longer it is aged, the more firm, dry and sharp it becomes. Asiago d'Allevo can be used in the same way as Parmesan, grated over pasta, casseroles, flatbreads, or pizzas. It can also be used in a rich, savoury sauce, such as an Asiago cream sauce, to dress chicken breast or chicken penne pasta.
Fresh Asiago, or Asiago Pressato, is a semi-soft and mild-flavoured cheese. This variety works well in a creamy soup, such as a broccoli bisque, or a dip. It can also be used in place of Parmesan in an Alfredo sauce, or in a simple pasta dish with sun-dried tomatoes.
Asiago is a cow's milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and is often compared to Parmesan due to its nutty flavour. Asiago is also similar to Parmesan in terms of texture, ranging from semi-soft to hard.
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It can be grated and melted on pasta
Asiago cheese is a versatile ingredient that can be used in a variety of dishes. One popular way to use Asiago is to grate and melt it on pasta. This creates a rich and velvety sauce that pairs well with tender spaghetti noodles. The cheese can also be used as a topping for baked pasta dishes, adding a savoury flavour.
When making Asiago pasta, it is recommended to boil the pasta in salted water according to the package instructions, reserving a cup of pasta water before draining. In a separate skillet, melt butter and add garlic, cooking for an additional minute. Then, add the grated Asiago cheese, Italian seasoning, and reserved pasta water to create a creamy sauce. Finally, combine the cooked pasta with the sauce and serve immediately, garnished with additional Asiago cheese and parsley.
The type of Asiago cheese used can vary depending on personal preference. Asiago Pressato, a semi-soft and partially sweet variety, can be used to add a milder flavour to the dish. On the other hand, Asiago d'Allevo, a longer-aged hard cheese, has a nuttier and sharper flavour that can add depth to the sauce. The longer the cheese has been aged, the stronger its sweet and nutty flavour will be.
When preparing Asiago pasta, it is important to note that any leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply add the pasta to a saucepan with a small amount of water and heat over low heat until warmed through. Alternatively, it can be microwaved in a microwave-safe dish in 30-second intervals until heated through.
In addition to its use in pasta, Asiago cheese can also be grated and melted on other dishes. It can be added to bread before baking or used in a cheese dip. Asiago pairs well with other cheeses such as cream cheese or mozzarella, making it ideal for fondue. Its versatility extends to grilled cheese sandwiches, mashed potatoes, and even as a topping for pizza.
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It can be used in a cheese dip
Asiago cheese is a cow's milk cheese with a flavour reminiscent of nutty Parmesan cheese. It is an Italian cheese that ranges in texture from semi-soft to hard. Its colour, texture and flavour profile depend on the production and ageing processes.
You can use Asiago cheese in a cheese dip. This dip is loaded with cheesy goodness and is great for parties and get-togethers. To make the dip, you can preheat your oven to 400 degrees Fahrenheit. Then, mix together shredded Asiago cheese, shredded mozzarella, soft cream cheese, chopped bacon, and garlic powder. You can also add Monterey Jack, sour cream, red pepper flakes, and black pepper. Pour the mixture into a ceramic dish or cast-iron skillet and sprinkle with additional shredded Asiago. Bake the dip until the top becomes brown and crispy.
You can also make a vegetarian version of this dip by substituting the bacon with chives or your choice of vegetables. This dip reheats very well and can be served with crostini, crusty bread, crackers, or vegetables.
The Asiago cheese dip is a crowd-pleaser and you can easily double or triple the recipe if you are serving a big crowd. The bold, nutty flavour of the Asiago cheese takes centre stage in this dish.
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It can be used in a chicken breast recipe
Asiago cheese is a cow's milk cheese with a flavour reminiscent of Parmesan. It is an Italian cheese that ranges in texture from semi-soft to hard. Its colour, texture, and flavour profile depend on the production and aging processes. Asiago cheese can be used in a chicken breast recipe in several ways.
One recipe suggests pounding chicken breasts with a meat mallet until they are about 1/4-inch thick. Then, cut the chicken into serving-sized pieces (2 or 3 pieces per breast). Heat butter and olive oil in a deep skillet over medium heat. Dredge the chicken in seasoned flour and add it to the skillet, sauteing until golden on each side (about 5 minutes per side). Remove the chicken from the pan and add mushrooms and garlic to the remaining oil. Saute until the mushrooms brown. Add white wine to the skillet and bruise some fresh thyme by twisting it with your fingers or hitting it with the dull side of a knife. This is the base for a mushroom Asiago chicken recipe that won the grand prize in the "Best Food Blogger Recipes 2013" contest.
Another recipe involves making an Asiago cream sauce to pour over chicken breasts. To make the sauce, whisk together grated Asiago cheese, low-fat Greek yoghurt, chicken broth, garlic powder, and oregano. Pour the sauce over the chicken breasts and bake them at 375 degrees Fahrenheit for about 45 minutes. Once cooked, sprinkle the chicken with more grated Asiago cheese and season with black pepper to taste. You can also add chopped artichoke hearts or sun-dried tomatoes into the sauce for extra flavour.
You can also make Asiago-crusted chicken by preheating the oven to 375 degrees Fahrenheit. Combine breadcrumbs, Asiago cheese, salt, and pepper in a shallow dish. In another shallow dish, beat an egg. Dip the chicken in the egg and then in the breadcrumb mixture, coating it completely. Place the chicken on a baking sheet and bake for 20 to 25 minutes, or until no longer pink in the centre.
Finally, you can make creamy baked Asiago chicken breasts by preheating the oven to 375 degrees Fahrenheit and greasing a baking dish. Whisk together Asiago cheese, mayonnaise, Greek yoghurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour the mixture over chicken breasts in the baking dish. Bake for 40 to 50 minutes, or until the chicken is no longer pink in the centre and the juices run clear. Top with black pepper, balsamic vinegar, and additional Asiago cheese before serving.
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It can be used in a bagel recipe
Asiago cheese is a versatile ingredient that can be used in a variety of recipes, including bagels. Here are some ideas and instructions for using Asiago cheese in a bagel recipe:
Asiago Bagel Recipe
If you're feeling adventurous, you can try making your own Asiago bagels at home. This recipe incorporates Asiago cheese into both the bagel dough and as a crust, resulting in a chewy, dense texture and delectable taste. Here are the steps to make them:
- Prepare the bagel dough by mixing flour, yeast, salt, sugar, and warm water. You can adjust the quantities based on your preferred bagel recipe.
- Grate or shred the Asiago cheese. You will need enough cheese to incorporate into the dough and also to use as a crust.
- Knead the dough until it is smooth and elastic. This will take some time and effort, but it's important to develop the gluten and achieve the right texture.
- Once the dough is kneaded, incorporate the grated Asiago cheese into the dough. You can use your hands or a spatula to mix the cheese evenly throughout the dough.
- Form the dough into bagel shapes. You can do this by dividing the dough into equal portions and rolling them into ropes. Then, join the ends of each rope together to form a circle, moistening the ends with a little water to help them stick.
- Prepare the Asiago crust by mixing shredded Asiago cheese with a small amount of flour. This mixture will be used to coat the exterior of the bagels.
- Boil the bagels in batches in a large pot of water for about 1-2 minutes per side. This step helps to set the shape and texture of the bagels.
- After boiling, brush the bagels with an egg wash (beaten egg and water mixture) and coat them generously with the Asiago crust mixture.
- Bake the bagels in a preheated oven at a temperature of around 400-425°F (200-220°C) for about 15-20 minutes, or until they are golden brown.
- Allow the bagels to cool slightly before serving. They can be enjoyed as they are or with your favorite toppings and spreads.
Tips and Variations
- If you don't want to make your own bagels, you can purchase Asiago bagels from bagel shops or artisan cafes.
- Feel free to experiment with adding other ingredients to the bagel dough, such as herbs, spices, or chopped onions.
- For a simpler option, you can also use Asiago cheese as a topping on plain bagels. Just sprinkle grated Asiago on top of the bagels before baking, or melt shredded Asiago on top of baked bagels for a delicious, cheesy crust.
- Asiago bagels pair well with a variety of spreads, such as cream cheese, butter, or hummus. You can also use them for breakfast sandwiches or as a base for avocado toast.
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Frequently asked questions
Asiago is a versatile cheese that can be used in a variety of dishes. It is commonly used in melted or baked recipes, such as pasta dishes, dips, and sauces. It can also be grated and added to salads, soups, or flatbreads. Asiago is also a popular choice for cheese boards and pairs well with wine.
Asiago cheese is traditionally made in the Veneto region of Italy, specifically in the town of Asiago. It is produced using a combination of whole and skim milk, which is heated and then curdled with rennet to form curds. The curds are then kneaded and cooked, and placed in molds. The cheese is then salted, pressed, and dried before being soaked in brine and aged.
Asiago and Parmesan are both hard cheeses that are commonly used as pasta toppings, but they have distinct differences. Asiago has a nuttier and creamier flavor compared to the intense and pungent taste of Parmesan. The texture of Asiago can range from smooth to crumbly depending on its age, while Parmesan is known for its hard and crumbly texture.
