Kamil Perry
Asiago is a firm, mould-pressed cheese originating in Italy. It is made using whole milk, or a mixture of whole and skim milk. The milk is heated to 95 degrees Fahrenheit before rennet and enzymes are added, forming curds. The mixture is then kneaded and cooked to a higher temperature of about 105 to 115 degrees Fahrenheit. For fresh Asiago, the cheese is then salted and pressed before drying for two days, soaking in brine for two days, and then dry-aged for about a month. For aged Asiago, the curds are placed in moulds and turned several times, draining off the whey. The cheese is then either soaked in brine or rubbed with salt, and aged for a few months to two years.
| Characteristics | Values |
|---|---|
| Place of Origin | Italy |
| Altitude | At least 600 meters |
| Animal Rennet | Extracted from the stomach of calves, goats or very young pigs |
| Curd | Obtained by adding rennet to warm milk |
| Fresh Asiago | Made using whole milk |
| Aged Asiago | Made from a mixture of whole and skim milk |
Explore related products
What You'll Learn
Asiago cheese is made in Italy
Asiago d'Allevo has a firmer texture and a straw colour, while Mezzano Asiago has a more fragrant and sweet taste. Asiago Vecchio is aged for much longer and has a sharper flavour and more granular texture.
When Asiago cheese is produced at an altitude of at least 600 metres, it gets the title 'Product of the Mountain'. This characteristic is highlighted by a specific symbol marked on the side of the wheels. One of the best ways to enjoy a slice of Asiago Stravecchio is to dip it in honey or jam, or to accompany it with some 'passito' wine.
Feta Cheese: What Milk is Used and Why?
You may want to see also
It is made from animal rennet
Asiago cheese is made from animal rennet, which is a digestive enzyme extracted from the stomachs of calves, goats or very young pigs. Rennet is added to warm milk, causing it to coagulate and form a gelatinous mass. This mass is then kneaded and cooked to a higher temperature of about 105 to 115 F.
For fresh Asiago, the cheese is then salted and pressed before being dried for two days, soaked in brine for another two days, and then dry-aged for about a month. This variety is known as Asiago Pressato and is made with milk from the lower-lying areas of the region. It is characterised by large holes throughout the cheese.
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 and aged for a few months to two years. This type of Asiago is made from a mixture of whole and skimmed milk. The longer it is aged, the firmer the texture and the more developed the flavour.
Soft Cheeses Made From Raw Milk: A Guide
You may want to see also
It is a firm, mould-pressed cheese
Asiago is a firm, mould-pressed cheese originating in Italy. It is made using whole milk, which is heated to 95 F before rennet and enzymes are added, forming curds. The curds are then kneaded and cooked to a higher temperature of about 105 to 115 F. For fresh Asiago, the cheese is then salted and pressed before drying for two days, soaking in a brine for two days, and then dry-aged for about a month. This variety is sometimes referred to as Asiago Pressato and can be eaten after only three weeks of ageing.
Aged Asiago, on the other hand, is made from a mixture of whole and skim milk. After the curds are formed, they 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 and aged for a few months to two years. The longer it is aged, the firmer the texture and the sharper the flavour. One variety of aged Asiago is Asiago Stravecchio, which is best enjoyed dipped in honey or jam or accompanied by 'passito' wine. When Asiago cheese is produced at an altitude of at least 600 meters, it gets the title 'Product of the Mountain'.
The Grilled Cheese's Historical Origins: A Foodie's Curiosity
You may want to see also
Explore related products
It is made from whole milk
Asiago is a firm, mould-pressed cheese originating in Italy. It is made from whole milk, with fresh Asiago using only whole milk, and aged Asiago using a mixture of whole and skim milk. Both are heated to 95°F before rennet and enzymes are added, forming curds. After being kneaded, the mixture is cooked to a higher temperature of about 105-115°F.
For fresh Asiago, the cheese is then salted and pressed before drying for two days, then soaked in brine for another two days, and finally 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, and aged for a few months to two years.
The shorter-aged form of Asiago is sometimes referred to as Asiago Pressato, which is pressed Asiago made with milk from the lower-lying areas of the region. Asiago d’Allevo has a firmer texture and a straw colour, while Mezzano Asiago has a more fragrant and sweet taste. Asiago Vecchio has a sharper flavour and a more granular texture from being aged much longer. When Asiago cheese is produced at an altitude of at least 600 metres, it gets the title 'Product of the Mountain', which is highlighted by a specific symbol marked on the side of the wheels.
Cheese Nips: Where Are They Made?
You may want to see also
It is aged for a few months to two years
Asiago is a firm, mould-pressed cheese originating in Italy. The cheese is made using animal 'rennet', a digestive enzyme extracted from the stomach of calves, goats or very young pigs. Curd is obtained by adding rennet to warm milk, which causes the casein to coagulate and form a gelatinous mass. The curds are then placed in moulds and turned several times, which drains off the whey. The cheese is then either soaked in brine or rubbed with salt, and aged for a few months to two years. The length of time that Asiago is aged for will determine its variety. For example, Asiago Pressato is a shorter-aged form of the cheese, while Asiago Vecchio is aged for much longer and has a sharper flavour and more granular texture. Asiago Stravecchio is another variety of the cheese that is aged for a long time and is best enjoyed dipped in honey or jam, or accompanied by 'passito' wine.
The Milk Behind Pecorino Cheese
You may want to see also
Frequently asked questions
Asiago cheese is made in Italy.
Asiago cheese is made from animal 'rennet' (a digestive enzyme extracted from the stomach of calves, goats or very young pigs) and warm milk. Fresh Asiago is made using whole milk, while aged Asiago is made from a mixture of whole and skim milk.
Rennet is added to warm milk to create 'curd'. This brings about the coagulation of the casein present in the milk and the formation of a gelatinous mass. For fresh Asiago, the cheese is then salted and pressed before drying for two days, soaking in a brine for two days, and then dry-aging for about a month. For aged Asiago, the curds are placed in moulds and turned several times, which drains off the whey. The cheese is then either soaked in brine or rubbed with salt, and aged for a few months to two years.
The taste of Asiago cheese depends on the type. Asiago Pressato is made with milk from the lower-lying areas of the region and has large holes throughout the cheese. Asiago d’Allevo has a firmer texture and a straw colour, while Mezzano Asiago has a more fragrant and sweet taste. Asiago Vecchio has a sharper flavour and a more granular texture from being aged much longer.
