Bushra Griffith
Asiago cheese is a type of hard Italian cheese made from whole cow's milk. It is a versatile cheese that can be melted and used in a variety of dishes. The cheese has a dense and crumbly texture, and its flavour ranges from mild to tangy and pungent depending on its aging process. Asiago cheese is a popular ingredient in grilled cheese sandwiches, where it melts and combines with other ingredients to create a tasty snack. It can also be melted on garlic bread, paninis, and sandwiches, or used as a topping for soups and salads.
| Characteristics | Values |
|---|---|
| Melting ability | Asiago cheese melts |
| Type of cheese | Hard Italian cheese |
| Texture | Smooth when fresh, crumbly when aged |
| Flavor | Mild when fresh, tangy and pungent when aged for at least six months, fruity, spicy, and sharp when aged for nine months |
| Color | Whiteish when fresh, light yellow when aged |
| Use cases | Grilled cheese, panini or sandwiches, salads, soups, pastas, sauces, garlic bread, pizza |
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What You'll Learn
Asiago cheese melts well
Asiago cheese is a versatile ingredient that can enhance a variety of dishes with its unique flavour and texture. One of its most notable characteristics is its melting property, making it a popular choice for creating indulgent, cheesy meals.
In addition to grilled cheese sandwiches, Asiago cheese is also ideal for melting on pizzas. Its savoury flavour and creamy texture when melted create a delightful topping that complements the other ingredients on a pizza. The cheese blends seamlessly with tomato sauce, various toppings, and the dough, resulting in a harmonious combination of flavours and textures.
Moreover, Asiago cheese is not just limited to sandwiches and pizzas. Its melting properties make it a versatile ingredient that can be used in a variety of recipes. For instance, sprinkling grated Asiago cheese on top of cream-based soups, such as potato, cheese, or French onion soup, adds a creamy and cheesy consistency. It can also be melted on cantaloupe, providing a savoury and tangy twist to the sweet fruit.
The melting characteristic of Asiago cheese is due to its production process and texture. Asiago cheese is made from cow's milk, and the curds are cooked to give the cheese a denser texture. This denser texture allows the cheese to melt smoothly without becoming greasy or oily. Additionally, the ageing process of Asiago cheese also affects its melting properties. Fresh Asiago, also known as Asiago Pressato, has a smooth texture and a mild flavour, making it ideal for melting. On the other hand, aged Asiago, or Asiago d'Allevo, has a crumbly texture and a more pronounced flavour, which can add a tangy or pungent note to dishes when melted.
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Melting Asiago on garlic bread
Asiago cheese, originating from Italy, is a versatile ingredient that can be melted on various dishes, including garlic bread. Melting Asiago on garlic bread can be done in different ways, and here is one method:
Ingredients:
- Asiago cheese (grated or sliced)
- Bread (a loaf or cubes)
- Butter
- Olive oil
- Garlic
- Salt
- Parsley
Method:
Begin by melting butter in a skillet over low heat. Add olive oil and garlic, cooking until the garlic turns pale golden. Stir in salt and parsley. If you prefer your garlic bread with a stronger garlic flavour, you can cook the garlic for a shorter time, or add more garlic to the butter mixture.
Next, prepare the bread. If using a loaf, gently separate the cubes of bread from the top. Spread the garlic butter on the cut surfaces and on top of the loaf. If using pre-sliced bread, simply spread the garlic butter on one side.
Now it's time to add the Asiago cheese. Distribute the cheese between the cuts and on top of the loaf, or on the buttered side of the sliced bread. If using a loaf, wrap it in foil and place it on a baking sheet.
Baking:
Bake the bread in the oven until heated through. For a loaf, this should take about 10 minutes. Then, unwrap the foil and continue baking until the bread is slightly crisp on the outside. This should take an additional 5 to 7 minutes. If using pre-sliced bread, simply bake it in the oven until the cheese is melted and the bread is toasted to your liking.
Finally, serve your melted Asiago garlic bread immediately. Enjoy the combination of the melted Asiago and garlicky flavours!
Other Methods:
Alternatively, you can make garlic bread with Asiago cheese by incorporating the cheese into the dough. This method involves making a dough with flour, yeast, warm water, oil, garlic, sugar, salt, vinegar, and Asiago cheese. After kneading and shaping the dough into loaves, let it rise, then bake it in the oven. This method creates a more subtle cheese flavour infused throughout the bread.
Another option is to melt Asiago cheese on top of pre-baked garlic bread. Simply spread butter or olive oil on sliced bread, toast it, and then top with Asiago cheese, melting it in the oven or under a broiler.
No matter the method, melting Asiago on garlic bread creates a delicious combination of flavours that is sure to impress.
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Asiago grilled cheese
Asiago cheese is a cow's milk cheese, first produced in Asiago, Italy. The cheese can assume different textures depending on its aging, from smooth for fresh Asiago to crumbly for aged cheese. Asiago cheese melts, and it is often melted on a variety of dishes.
For an Asiago grilled cheese, you will need the following ingredients:
- Asiago cheese
- Bread (rye or sourdough)
- Butter
- Mayonnaise (optional)
- Salt
- Garlic powder
Some recipes also include additional ingredients such as:
- Provolone cheese
- Crispy prosciutto
- Vermont white cheddar
- Basil
To make the grilled cheese, start by shredding the Asiago cheese. If you are using additional ingredients, shred or slice those cheeses as well. You can mix the different types of shredded cheese together before spreading them on the bread.
Next, spread mayonnaise on both slices of bread. Add the cheese on top of the mayonnaise and gently push the two slices of bread together to form a sandwich.
Heat a pan or griddle on medium heat and spread butter or mayonnaise on it. Place the sandwich on the cooking surface and cover it with a lid to help heat up the middle of the sandwich and ensure that the cheese melts evenly.
Once the bottom side of the sandwich is golden brown, carefully flip it over with a spatula and cook until the other side is browned to your liking. Transfer the grilled cheese sandwich to a cutting board and slice it in half, if desired.
For a more gourmet Italian grilled cheese, you can make a savory basil butter by mixing softened butter with chopped basil. Spread the basil butter on the bread instead of plain butter or mayonnaise. You can also add salt and garlic powder to the bread for extra flavor.
If you are using crispy prosciutto, bake it in the oven at 400 degrees Fahrenheit for 10-12 minutes before adding it to the sandwich.
Enjoy your Asiago grilled cheese!
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Asiago's texture and aging
Asiago cheese is made from cow's milk and was first produced in Asiago, Italy. It is now produced in several countries, including Italy, the US, and Australia. Asiago cheese can assume different textures according to its aging process. The fresh variant, called Asiago Pressato, which means "pressed Asiago", has a smooth texture. It is white to pale yellow in colour, with a slightly spongy texture, a delicate buttery aroma, and a sweet flavour.
The aged variant, called Asiago d'Allevo, which means "breeding farm Asiago", has a crumbly texture. It is pale to amber yellow in colour, compact, and very firm, with a nutty aroma and a strong flavour. The ageing process for Asiago d'Allevo lasts for at least 60 days and must take place within the area of origin. The warehouses where the ageing occurs have meticulously controlled storage temperatures and relative humidity, with optimal values of 10–15 °C (50–59 °F) and 80–85% relative humidity.
The Asiago d'Allevo variant is further classified based on the duration of ageing: Asiago Mezzano (middle Asiago) is aged for 4 to 6 months and has a compact paste and a straw-coloured appearance with a sweetish taste. Vecchio is aged for at least 10 months, while Stravecchio is aged for at least 2 years.
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Asiago cheese origin
Asiago cheese is a semi-hard cow's milk cheese that originated in Italy. It is one of the most typical products of the Veneto region, specifically the town of Asiago. It is also produced in the Trentino-Alto Adige region. Asiago cheese has a protected designation of origin (DOP) in Italy, which means it can be considered authentic by European law if produced in its specific origin area. The DOP production area is strictly defined, starting from the meadows of the Po Valley and ending in the Alpine pastures between the Asiago plateau and Trentino's highlands.
The production of Asiago cheese has a long history, dating back to the 10th-15th centuries when sheep raising was the predominant agricultural activity in the Asiago plateau. The purpose of sheep raising was to produce savory cheeses, originally called "Pegorin," and wool for the nearby textile industry. In the 1700s, Asiago cheese production expanded to surrounding areas, and by the 18th and 19th centuries, the long maturation Asiago d'Allevo was produced. It was not until the early 1900s that the shorter maturation Asiago Pressato was introduced.
Asiago cheese was introduced to the United States by Italian immigrants in the 1920s and has since become popular in shredded cheese blends and as a topping on the "asiago bagel." Today, Asiago cheese is produced in multiple countries, including Italy, the US, and Australia. However, the traditional Asiago cheese of the Veneto region in Italy remains the most popular in its DOP area.
Asiago cheese has a versatile texture and flavour profile depending on its ageing process. Fresh Asiago, or Asiago Pressato, has a smooth texture and is often sliced for panini or sandwiches. It can also be melted over various dishes, such as cantaloupe, or used in garlic bread. Aged Asiago, or Asiago d'Allevo, has a crumbly texture and is often grated over salads, soups, pastas, and sauces. The ageing process for Asiago cheese lasts a minimum of 60 days and must take place within the area of origin. The warehouses where the cheese ages have meticulously controlled temperatures and relative humidity, with optimal values of 10-15°C (50-59°F) and 80-85% humidity.
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Frequently asked questions
Yes, Asiago cheese is a great melting cheese. It can be melted on a variety of dishes, including garlic bread, grilled cheese, and panini.
Asiago cheese can be melted in an oven, on a grill, or in a panini press.
Melted Asiago cheese can be used in a variety of dishes, including soups, salads, sandwiches, and grilled cheese. It also goes well with potato soups, cheese soups, French onion soup, and Italian red wines.
