The Delicious Asiago Cheese: Its History And Varieties

Asiago is a semi-hard cow's milk cheese that originated in Italy. It is one of the most widely recognised cheese names in the US, but it is perhaps the least understood. It is believed that the cheese originated on the Asiago plateau in the 10th century, but it was made with sheep's milk back then. It wasn't until the 1700s that cow's milk became the primary resource for the production of Asiago cheese. The texture of Asiago ranges from medium to hard based on how long the cheese is aged. Fresh Asiago is white or pale yellow in colour with a thin rind, and small, irregular holes throughout. Aged Asiago is crumbly and pale to amber yellow in colour.

Asiago Pressato: the fresh, pressed version, with a smooth texture

Asiago Pressato, or fresh Asiago, is the soft, pressed version of Asiago cheese. It has a smooth, creamy texture and a buttery aroma. This variety of Asiago is made using whole milk and is aged for about a month, resulting in a milder flavour and softer texture compared to aged Asiago.

The process of making Asiago Pressato begins with heating fresh whole milk to 35°C (95°F). Rennet and lipase enzymes are then added as a liquid solution, causing the milk to coagulate. The curd is then kneaded and partially cooked. It is broken into small pieces, about the size of a nut, and cooked again at approximately 45°C (113°F). This mixture is then poured into perforated moulds and dry salted. The moulds are then pressed, usually with a hydraulic press, for about four hours.

The cheese is then wrapped and placed in a room called the "Frescura" for two to three days to dry. The wrapping is then removed, and the cheese is cured in a brine bath for two more days. Finally, the forms are allowed to rest in a dry environment for 20 to 40 days. The finished cheese has a cylindrical shape, with a thin, elastic rind and a soft, buttery, white or slightly yellowish paste.

Asiago Pressato is a versatile cheese that can be sliced, cubed, or grated and melted. It is frequently used in sandwiches, melted on top of casseroles or pizza, or added to pasta dishes. It pairs well with crackers or bread and can also be enjoyed on its own as a snack.

Asiago d'Allevo: the aged, crumbly version, often grated

Asiago d'Allevo is the aged version of Asiago cheese, which originated in the Italian town of Asiago. It is a cow's milk cheese, and its texture can vary from medium to hard based on how long it is aged.

Aged Asiago is typically grated or shaved, and it is often used in salads, soups, pasta, and sauces. It has a crumbly texture, and its colour ranges from pale yellow to amber yellow. The cheese has a nutty and yeasty aroma, with a strong flavour.

The ageing process for Asiago d'Allevo can last anywhere from a few months to two years. The longer the cheese is aged, the harder and more crumbly it becomes. There are different categories of Asiago d'Allevo, based on the length of ageing:

• Mezzano: Aged for three to eight months, with a lightly sweet, vegetal taste and a compact texture.
• Vecchio: Aged for nine to eighteen months, with a slightly bitter flavour and a hard texture.
• Stravecchio: Aged for eighteen months to two years, with a very hard, crumbly, amber-coloured appearance and a spicy flavour.

Aged Asiago is often mistaken for Parmigiano Reggiano cheese, as they are produced in similar ways and used interchangeably in recipes. However, Parmesan tends to have a slightly sweeter flavour than aged Asiago.

Asiago is a semi-hard cheese

Aged Asiago, or Asiago d'Allevo, can be aged from a few months to two years. The longer ageing process results in a firmer, harder, and more granular texture. Mezzano Asiago is aged for three to eight months and has a lightly sweet vegetal taste. Vecchio Asiago is aged for nine to eighteen months and has a slightly bitter flavour and a harder texture. Stravecchio Asiago, the oldest variety, is aged for eighteen months to two years. It has a crumbly, amber-coloured texture and a spicy, bitter flavour.

Asiago is a popular and versatile cheese used in various dishes. Fresh Asiago is often sliced for sandwiches, melted on casseroles or pizzas, or added to pasta dishes. Aged Asiago is typically grated or shaved and used as a topping for salads, soups, pasta, and sauces. It can also be paired with wine, such as a full-bodied Zinfandel, or beer, such as an IPA or a Saison.

Asiago is a versatile cheese, used for cooking, grating, melting, and more

Asiago is a semi-hard cow's milk cheese that originated in Italy. It is one of the most versatile cheeses on the market, both in production and consumption. It is also one of the most widely recognised cheese names in the US.

The texture and flavour of Asiago depend on how long it is aged. Fresh Asiago, or Asiago Pressato, is aged for just 20-40 days, resulting in a softer, milder cheese. It has a creamy, buttery texture, with small holes throughout. This variety is perfect for slicing and melting and is often used in sandwiches, casseroles, pizzas, and pasta dishes. It can also be enjoyed on its own, with crackers or bread.

On the other hand, aged Asiago, or Asiago d'Allevo, is aged for different periods ranging from a few months to two years. The longer ageing process results in a firmer, harder cheese with a crumbly texture. This variety is excellent for grating and can be used in salads, soups, pasta, and sauces.

The versatility of Asiago extends beyond its different textures and uses. It also comes in various types, each with its own unique characteristics. The two most popular types are Asiago Fresco and Asiago Stagionato. Asiago Fresco, or Pressato, is known for its creamy, buttery texture and mild flavour. Asiago d'Allevo, or Stagionato, has a more granular texture and a firmer consistency. Other types include Mezzano, with a lightly sweet taste; Vecchio, with a sharper flavour and more granular texture; and Stravecchio, which is aged for at least 15 months and has a very hard, crumbly texture with a spicy kick.

Asiago is an excellent cheese for cooking due to its mild but noticeable flavour. It is often used as a substitute for Parmesan or Romano, as it melts more evenly and creamily than these cheeses. Its versatility in cooking and its availability in many varieties make Asiago a favourite among cheese lovers.

Asiago is a popular cheese, widely recognised in the US

Asiago is a versatile cheese with a range of textures and flavours depending on how long it is aged. Fresh Asiago, also known as Asiago Pressato, is a softer, milder cheese that is aged for about a month. It is white or pale yellow in colour with a thin rind and small, irregular holes throughout. It has a medium, slightly spongy texture and a delicate, buttery aroma and sweet flavour. Fresh Asiago is ideal for slicing and melting and is often used in sandwiches, casseroles, pizzas, and pasta dishes.

Aged Asiago, or Asiago d'allevo, is a firmer, harder, grating cheese that is aged for anywhere from a few months to two years. It is pale yellow to amber yellow in colour with a compact to firm texture. It has a nutty and yeasty aroma and a strong flavour. Aged Asiago is typically grated or shaved and used as a topping for salads, soups, pasta, and sauces.

The different varieties of Asiago include Mezzano, Vecchio, and Stravecchio, each requiring additional months of ageing. Mezzano Asiago is aged for three to eight months and has a lightly sweet vegetal taste. Vecchio Asiago is aged for nine to 18 months and has a slightly bitter flavour and a hard texture. Stravecchio Asiago is aged for 18 months to two full years and is hard, crumbly, amber-coloured, and spicy.

Asiago is considered one of the best cheeses for cooking due to its mild but noticeable flavour. It is highly versatile and can be used in a variety of dishes, both melted and grated. It is also a popular choice for cheese boards.

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