Bushra Griffith
Asiago is a Northern Italian cow's milk cheese with a protected designation of origin (DOP) status, meaning it can only be produced in specific regions of Northern Italy. It is typically made by heating a combination of skim and whole milk and then adding certain cultured enzymes. The cheese is then salted and pressed before drying and soaking in a brine solution. Asiago is divided into two categories based on the type of milk used and the ageing period. Fresh Asiago, or Asiago Pressato, is made using whole milk and aged for about a month, resulting in a softer and milder cheese. On the other hand, aged Asiago, or Asiago d'Allevo, can be aged anywhere from a few months to two years, yielding a firmer and crumbly texture.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss-type or Alpine cheese |
| Main Ingredient | Cow's milk |
| Place of Origin | Asiago, Veneto region, Italy |
| Other Places of Production | US, Australia, and other countries with a history of notable immigration from Italy |
| Texture | Smooth (fresh Asiago) to crumbly (aged Asiago) |
| Colour | White or pale yellow (fresh Asiago) to amber yellow (aged Asiago) |
| Rind Colour | Straw-coloured and elastic (fresh Asiago) to brownish-grey and hard (aged Asiago) |
| Rind Texture | Thin (fresh Asiago) |
| Holes | Small and irregular (fresh Asiago) |
| Flavour | Delicately sweet and sour (fresh Asiago) to strong (aged Asiago) |
| Aroma | Buttery (fresh Asiago) to nutty and yeasty (aged Asiago) |
| Use | Slicing and melting (fresh Asiago) to grating (aged Asiago) |
| Wine Pairing | Full-bodied Zinfandel |
| Beer Pairing | IPA or Saison |
| Food Pairing | Pasta, Italian dishes, vanilla ice cream, crackers |
| Pregnancy-Friendly | Yes |
| Lactose-Free | No, but the lactose content is very close to zero |
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What You'll Learn
Asiago is a cow's milk cheese
There are two types of Asiago: fresh Asiago (Asiago Pressato) and aged Asiago (Asiago d'Allevo). Fresh Asiago is made with whole milk and is aged for about a month. It has a softer, smoother texture and a milder flavour than aged Asiago. It is often sliced for sandwiches or melted on dishes like panini or cantaloupe. Aged Asiago can be matured for different periods, from a few months to two years, and has a firmer, crumbly texture and a stronger flavour. It is often grated over salads, soups, pastas, and sauces.
The production process for each type of Asiago differs slightly. For fresh Asiago, salt is added to the mixture after cooking, and it is then pressed and dried for a couple of days. It is then soaked in brine for two days and dry-aged for about a month. For aged Asiago, the curds are placed in moulds and turned several times to drain off the whey. The cheese is then either soaked in brine or rubbed with salt before being aged for the desired length of time.
Asiago is a versatile cheese that can be used in a variety of dishes. It pairs well with pasta, Italian dishes, vanilla ice cream, or crackers. It can also be used on cheese boards or in recipes, with fresh Asiago being better for slicing and melting, and aged Asiago better for grating.
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It's made from a mixture of skim and whole milk
Asiago cheese is a traditional Italian cow's milk cheese, first produced in Asiago, in the Veneto region of Italy. It is now also produced in other countries, including the US and Australia. Asiago is made from a mixture of skim and whole milk, with the milk being heated to around 95°F (35°C) before rennet and enzymes are added to form curds. The curds are then kneaded and cooked at a higher temperature of around 105-115°F (40-46°C).
The process then differs depending on whether fresh or aged Asiago is being made. For fresh Asiago, salt is added, and the cheese is pressed before being left to dry for a couple of days. It then soaks in a brine for a further two days before being dry-aged for about a month. Fresh Asiago, or Asiago Pressato, is typically aged for about a month and has a softer, milder flavour and a smooth texture. It is often sliced for sandwiches or melted on dishes such as panini or cantaloupe.
For aged Asiago, the curds are placed in moulds and turned several times to drain off the whey. The cheese is then either soaked in brine or rubbed with salt before being aged for anywhere from two months to a couple of years. Aged Asiago, or Asiago d'Allevo, has a firmer texture and a crumbly consistency. It is often grated over salads, soups, pastas and sauces.
The length of ageing will determine the specific type of Asiago d'Allevo: Asiago Mezzano is aged for 4-6 months and has a compact, straw-coloured texture and a sweetish taste; Asiago Vecchio is aged for 9-18 months and has a harder texture and a slightly bitter flavour; Stravecchio is aged for 18 months to two years and has a hard, crumbly, amber-coloured texture and a spicy flavour.
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The cheese is kneaded and cooked
Asiago cheese is made by heating a combination of skim and whole milk and then adding certain cultured enzymes. For fresh Asiago, the cheese is salted and pressed before drying for two days, soaking in a brine for two days, and then dry-aging for about a month.
For the aged variety, the process is a little more involved. The curds are kneaded and cooked at an even higher temperature of about 105 to 115 °F. The curd is then broken into many small pieces, about the size of a nut, and cooked again at approximately 45 °C (113 °F). This mixture is then poured into moulds with perforated walls. There is then a first dry salting, and then the mould is squeezed with a press, usually hydraulic, for about four hours. The rounds are then wrapped laterally with plastic bands and placed in a room called "Frescura" for two to three days to dry. The bands are then removed, and the cheese is cured by being soaked in brine for two days. Finally, the forms are allowed to rest in a dry environment for a period ranging from 20 to 40 days.
The aged cheese is then matured for different periods: Mezzano for 4-6 months, Vecchio for more than ten months, and Stravecchio for two years. The finished cheese has a cylindrical shape with a diameter of 30–40 cm (12–16 in) and a height of about 15 cm (5.9 in).
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Fresh Asiago is salted and pressed
Asiago is a Northern Italian cow's milk cheese. It is named after the place where it was first produced, Asiago, in the Veneto region of Italy. Asiago is divided into two categories based on the type of milk used and how long the cheese is aged. Fresh Asiago, also known as Asiago Pressato, is made using whole milk and is aged for about a month. The result is a milder flavour and softer, smoother texture than aged Asiago.
The process of salting and pressing the cheese is important for several reasons. Firstly, it helps to remove any remaining moisture from the cheese, which can affect the texture and flavour. Secondly, the salt itself adds flavour to the cheese, and can also act as a preservative, helping to extend the shelf life of the product. Finally, the pressing process helps to give the cheese its characteristic dense and compact texture.
The specific techniques and processes used in the salting and pressing stage can vary depending on the cheese maker's preferences and traditions. Some cheese makers may use different types of salt, such as sea salt or kosher salt, which can impart a unique flavour to the cheese. Additionally, the amount of pressure applied during the pressing process can vary, which can affect the final texture of the cheese.
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Aged Asiago is soaked in brine or rubbed with salt
Asiago is a Northern Italian cow's milk cheese, first produced in Asiago, Italy. It is classified as a Swiss-type or Alpine cheese. The cheese 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 is aged for about a month. The result is 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. The longer the cheese is aged, the deeper the colour, ranging from pale yellow to amber yellow. The texture also changes, from compact to firm. The flavour also intensifies, from a lightly sweet, vegetal taste to a harder, crumbly, amber-coloured, spicy cheese.
Aged Asiago is salted in one of two ways: by spreading salt over the surface of the cheese or by soaking it in brine. The cheese is then aged in warehouses where the temperature and relative humidity are meticulously controlled. The optimal values are 10-15°C (50-59°F) and 80-85% humidity. The ageing process lasts at least 60 days and must take place within the area of origin.
The ageing process reduces the moisture content of the cheese, which is why harder cheeses such as Asiago, Parmesan and Romano are safe to eat during pregnancy, as they do not provide sufficient conditions for the listeria bacteria to grow.
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Frequently asked questions
Asiago cheese is made from a combination of skim and whole cow's milk. Cultured enzymes are added to the milk, and the mixture is heated.
There are two types of Asiago cheese: fresh Asiago, also known as Asiago Pressato, and aged Asiago, or Asiago d'allevo. Fresh Asiago is made using whole milk and is aged for about a month, resulting in a milder flavour and softer, smoother texture. Aged Asiago, on the other hand, can be aged anywhere from a few months to two years and has a firmer, crumbly texture.
To make fresh Asiago, the curds are kneaded and cooked at a higher temperature. Salt is added, and the cheese is pressed before drying for a couple of days. It is then soaked in brine for two days and dry-aged for about a month.
For aged Asiago, the curds are placed in moulds and turned several times to drain off the whey. The cheese is then either soaked in brine or rubbed with salt. It can be aged anywhere from two months to a couple of years.
