Randy Chandler
Asiago cheese is a popular Italian cow's milk cheese with a rich and nutty flavor. Its taste varies from mild to sharp, depending on the aging process, with fresh Asiago having a softer texture and milder taste, while aged Asiago is firmer and more robust in flavor. However, some people have reported that Asiago cheese can sometimes taste bad, with a putrid scent and taste when melted. Spoiled Asiago cheese can have an unpleasant odor, often smelling like ammonia, and a sour or bitter flavor. To prevent spoilage, it is important to store Asiago cheese properly and consume it within its shelf life.
| Characteristics | Values |
|---|---|
| Smell | A distinct, sharp smell. When spoiled, it has a strong, unpleasant odour, often smelling like ammonia. |
| Taste | Nutty, slightly sweet, and tangy. When spoiled, it has a sour or overly bitter flavour. |
| Texture | Fresh Asiago is soft and smooth, while aged Asiago is harder and crumbly. When spoiled, it may become slimy or overly crumbly. |
| Colour | Straw-coloured or amber-coloured, depending on the ageing process. |
| Food Pairings | Fruits, nuts, wines, grapes, almonds, pasta, chicken, salads, soups, sauces, sandwiches, and cheese boards. |
| Health | Asiago contains calcium, vitamin A, and protein. However, it is high in calories and not lactose-free. |
| Storage | Store in the refrigerator for up to 3-4 weeks. Wrap unused portions in plastic wrap, wax paper, or parchment paper to preserve freshness. |
| Spoilage Indicators | Changes in appearance, smell, and texture, such as discolouration and the presence of mould. |
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What You'll Learn
Spoilage indicators: smell, taste, texture, and appearance
Asiago cheese is a versatile and flavorful cheese with a distinct smell and flavour. It is made from cow's milk and comes in two main varieties: fresh Asiago （Asiago Fresco) and aged Asiago (Asiago d'Allevo). The distinct taste of Asiago cheese can enhance various dishes, from salads to pasta and sandwiches. However, like all cheese, Asiago can spoil, and it is important to know the indicators of spoilage to avoid consuming spoiled dairy and prevent potential foodborne illnesses.
Smell: Asiago cheese has a sharp and nutty smell, which changes as it spoils. A strong, unpleasant odour, often smelling like ammonia or overly pungent, indicates that the cheese is no longer safe to eat.
Taste: Spoiled Asiago will have an off taste, with a sour or overly bitter flavour replacing its usual nutty and slightly sweet taste.
Texture: The texture of Asiago cheese can also indicate spoilage. Fresh Asiago should feel firm yet slightly crumbly, while aged Asiago is harder and often grated. Spoiled Asiago may develop a slimy texture or become overly crumbly. If the cheese becomes too hard or starts to crack excessively, it might be drying out and losing quality.
Appearance: Changes in colour and the appearance of mould are primary visual indicators of spoiled Asiago cheese. Asiago cheese can have different shades of straw, amber, or pale colours, depending on its ageing process. However, any significant changes in colour or the presence of mould indicate that the cheese has spoiled.
To prevent Asiago cheese from spoiling, it is recommended to wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. Fresh Asiago should be consumed within 2-4 weeks, while aged Asiago can last 2-3 weeks in the refrigerator.
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Fresh vs. aged Asiago
Asiago cheese is a traditional Italian cow's milk cheese, first produced in the village of Asiago, in the Veneto region of Italy. It is now also produced in other countries, including the US and Australia. Asiago has a protected designation of origin (DOP) within the EU, which means it can be considered "authentic" by European law if produced in its specific origin area.
Fresh Asiago, or Asiago Pressato, is aged for just 1-2 months and has a mild, sweet, buttery flavor. It is soft, sliceable, and meltable, with a creamy white or pale yellow color and a slightly spongy texture. Fresh Asiago should be used within two weeks of buying it and can be melted on pasta, sandwiches, and crackers.
Aged Asiago, or Asiago d'Allevo, is aged for different periods: Mezzano (4-6 months), Vecchio (10+ months), and Stravecchio (2+ years). The longer aging gives it a stronger, sharper, and more robust flavor, with a nutty aroma. The texture becomes hard, dry, and crumbly, and the color changes to pale-to-amber yellow. Aged Asiago can be stored in the refrigerator for up to 6 months and is perfect for grating on soups, pasta, and salads.
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Proper storage methods
Proper storage is key to preserving the flavour and texture of Asiago cheese. Both fresh and aged Asiago should be wrapped tightly in plastic wrap or stored in an airtight container. Fresh Asiago, which is softer and milder in flavour, should be consumed within two to four weeks of refrigeration. Meanwhile, aged Asiago, which has a firmer texture and a nuttier flavour, can be stored in the refrigerator for two to three weeks.
To maximise the shelf life of Asiago cheese, it is recommended to wrap the cheese in wax or parchment paper before covering it with plastic wrap and storing it in the refrigerator. This method can extend the shelf life of the cheese to about four to six weeks.
For longer-term storage, Asiago cheese can be frozen. When properly stored at a constant temperature of 0°F, frozen Asiago cheese will remain safe indefinitely, although the best quality will be maintained for about 12 to 18 months. After defrosting, the cheese is best suited for cooked dishes, as it may become crumbly and lose some of its flavour. Defrosted Asiago cheese can be kept in the refrigerator for three to four days before using.
To enhance the flavour and texture of Asiago cheese, it is recommended to let it sit at room temperature for about 30 minutes before serving. This allows the cheese to reach its optimal taste and texture. Proper handling of Asiago cheese is important, and clean utensils should always be used to avoid cross-contamination and prolong the cheese's usability.
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Asiago's authenticity and origins
Asiago cheese is a cow's milk cheese that originated in Italy. It is named after the town of Asiago, located in the Veneto region of Italy, on the Asiago plateau, the largest in Italy. The town of Asiago resides in the Province of Vicenza in the northeast on the foothills of the Alps. It is about 58 miles from Venice.
The cheese-making tradition in the provinces of Vicenza and Trento dates back more than a thousand years. Traditionally, Asiago cheese was made from sheep's milk, but today it is produced from unpasteurized cow's milk. The cows live in a protected, biodiverse environment with organic grass and hay from naturally fertilized meadows and pastures. The cattle feed on fresh grass from the pastures, hay, and non-GMO certified cereals, producing organic milk that gives Asiago cheese its signature taste.
Asiago cheese is considered "authentic" by European law if it is produced in its specific origin area and according to a specific regime, known as the Disciplinare di produzione. The EU law does not apply outside the European Union. Asiago cheese which is produced and matured in dairies located more than 600 meters (2,000 feet) above sea level, using milk from farms also more than 600 meters (2,000 feet) above sea level, is entitled to the additional label "Product of the Mountains".
Asiago cheese 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" or "Pressed Asiago", is made using whole milk and is aged for about a month. It has a smooth texture and is good for melting. Aged Asiago, or "Asiago d'allevo" or "Breeding Farm Asiago", is made from a mixture of whole and skim milk and is aged for anywhere from a few months to two years. It has a crumbly texture and is often grated in salads, soups, pastas, and sauces. The longer the aging period, the harder and more bitter the cheese becomes.
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Nutritional value and lactose content
Asiago cheese is made from cow's milk and comes in two varieties: fresh Asiago (Asiago Fresco) and aged Asiago. The fresh variety has a softer texture and a milder taste, while the aged variety is firmer and has a stronger, nutty flavour. Asiago cheese is a good source of protein and calcium. A 100-gram serving contains approximately 24 grams of protein. It also contains moderate amounts of fat, cholesterol and salt. However, when consumed in moderation, Asiago cheese can be part of a healthy diet.
In terms of lactose content, Asiago cheese has minimal lactose, making it a safe option for individuals with lactose intolerance. This means that those who are lactose intolerant can usually enjoy Asiago cheese without experiencing adverse effects. However, it is always recommended to consult with a healthcare professional or nutritionist to tailor dietary choices to specific needs and goals.
The distinct taste of Asiago cheese enhances various dishes, from salads to pasta and sandwiches. It adds a sharp, nutty flavour and is often shaved or thinly sliced for sandwiches or grated over pasta. In salads, Asiago pairs well with leafy greens like arugula and spinach, as well as fruits such as pears and apples. When added to soups, it imparts a rich depth of flavour. For pasta dishes, Asiago is commonly used as a stuffing for ravioli or tortellini.
The nutritional value of Asiago cheese makes it a valuable addition to a balanced diet. Its protein content contributes to meeting daily protein requirements, especially during pregnancy. Proper storage is essential to maintain the quality and prolong the shelf life of Asiago cheese. Fresh Asiago should be stored in the refrigerator for 2-4 weeks, while aged Asiago can last 2-3 weeks in the refrigerator.
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Frequently asked questions
Your Asiago cheese may have gone bad. Signs of spoilage include a rancid smell, visible mould, or discoloration. If the cheese has dried out, become chalky, or has a sour smell, it is not safe to eat.
Asiago cheese has a distinct smell and flavour, which changes as it spoils. A strong, unpleasant odour, often smelling like ammonia or overly pungent, indicates that the cheese is no longer safe to eat. Spoiled Asiago will taste sour or overly bitter, rather than nutty and slightly sweet.
To extend the shelf life of Asiago cheese, store it in the refrigerator, preferably in the vegetable drawer where it's cooler and moisture levels are more controlled. Wrap opened cheese in wax or cheese paper before storing it in a plastic bag.
Fresh Asiago can be stored in the refrigerator for 2-4 weeks, while aged Asiago can last 2-3 weeks.
Asiago cheese is known for its rich, nutty, and slightly sweet flavour. It has a sharp, tangy aftertaste and a texture similar to Parmigiana or aged Romano.
