Asiago

Asiago is a cow's milk cheese, produced in several varieties. Originating in the Asiago plateau in the Veneto region of Italy, the cheese is now produced both in Italy and abroad.

Types:

There are primarily two main types of Asiago cheese:

• Asiago Pressato (Fresh Asiago): This is a fresh, relatively young cheese with a smooth texture and a mild, slightly sweet flavor. It is typically aged for around 20-40 days. It has small, irregular holes.

• Asiago d'Allevo (Aged Asiago): This is a firmer, more flavorful cheese that has been aged for a longer period. It is often categorized based on its aging period, such as:

  • Asiago Mezzano: Aged for 3-8 months.
  • Asiago Vecchio: Aged for 9-18 months.
  • Asiago Stravecchio: Aged for over 18 months.

  As Asiago d'Allevo ages, its texture becomes more granular and its flavor becomes more intense and nutty.

Production:

The production process typically involves pasteurizing or thermizing cow's milk, adding cultures, and rennet to coagulate the milk. The curd is then cut, cooked, and pressed. The cheese is brined and then aged for the appropriate period depending on the type of Asiago desired.

Uses:

Asiago cheese is used in a variety of culinary applications. Fresh Asiago is often enjoyed in sandwiches, salads, and as a table cheese. Aged Asiago is frequently grated over pasta dishes, used in baked goods, or enjoyed as a component of a cheese board.

Protected Designation of Origin (PDO):

Genuine Asiago cheese produced in the designated area of origin in Italy is protected by a Protected Designation of Origin (PDO) status. This ensures that the cheese adheres to specific production standards and comes from a defined geographical region.