Cheese, asiago

Origins and history

Asiago cheese originated in the Asiago plateau in the Veneto region of Italy. It has a long history dating back to the 10th century, where it was traditionally made by local farmers using milk from cows grazing in the Alpine meadows. Over time, the cheese gained popularity and became an important part of Italian cuisine. Today, Asiago cheese is still produced in the Asiago plateau, following traditional methods and strict regulations to maintain its authenticity.

Nutritional information

Asiago cheese is a good source of protein, calcium, and phosphorus. It also contains essential vitamins such as vitamin A and vitamin B12. A 1-ounce (28g) serving of Asiago cheese provides approximately 110 calories.

Allergens

Asiago cheese is derived from cow's milk and may contain lactose, making it unsuitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Asiago cheese, look for a cheese that is firm and free from any mold or discoloration. Opt for cheese that has a slightly oily surface, as this indicates a well-aged and flavorful variety. Additionally, consider purchasing Asiago cheese from reputable sources or specialty cheese shops to ensure its quality and authenticity.

Storage recommendations

To maintain the freshness and quality of Asiago cheese, it is best stored in the refrigerator. Wrap the cheese tightly in wax paper or plastic wrap to prevent it from drying out. For longer storage, consider vacuum-sealing the cheese or placing it in an airtight container. Properly stored, Asiago cheese can last for several weeks.

How to produce

While producing Asiago cheese requires specialized knowledge and equipment, amateur cheese enthusiasts can explore making fresh versions of the cheese at home using cow's milk, rennet, and cheese cultures. However, aging the cheese to achieve the distinct flavors of traditional Asiago cheese may be challenging without proper aging facilities.

Preparation tips

Asiago cheese can be enjoyed in various ways. It can be grated or shredded and used as a topping for pasta dishes, salads, or soups. It also pairs well with fruits, nuts, and cured meats on a cheese board. When melting Asiago cheese, it develops a creamy and smooth texture, making it ideal for sauces, fondues, or grilled cheese sandwiches. Experiment with different cooking techniques to explore the versatility of Asiago cheese in your culinary creations.

Substitutions

Parmesan cheese or Pecorino Romano can be used as suitable substitutes for Asiago cheese, as they offer similar nutty and savory flavors.

Culinary uses

Asiago cheese is commonly used in Italian cuisine, where it is grated over pasta dishes like risotto or added to sauces for added richness. It is also a popular choice for salads, sandwiches, and antipasti platters. Additionally, Asiago cheese can be enjoyed on its own or paired with fruits and nuts for a delightful cheeseboard experience.

Availability

Asiago cheese is commonly available in Italy, particularly in the Veneto region. It is also exported and can be found in specialty cheese shops and gourmet grocery stores worldwide.