Asiago cheese, originating from the Asiago Plateau in Veneto, Italy, boasts a rich history and a wide range of flavors and textures.
The historical development and geographical expansion of Asiago cheese production have been significant, leading to the establishment of the Consorzio Tutela Formaggio Asiago to ensure its quality and promote it domestically and internationally.
From the sweet and mild Dolce Asiago to the intensely flavored Vecchio Riserva Asiago, each variety offers a unique taste experience.
This guide delves into these delectable cheeses' distinct characteristics, production methods, and best pairings.
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Asiago Categories
Fresh Asiago (Pressato)
Fresh Asiago, also known as Asiago Pressato, is a young cheese aged for about 20-40 days. It is made from pasteurized whole milk and has a semi-soft texture and a mild, sweet flavor.
This cheese is pressed to remove excess whey, resulting in a cheese perfect for snacking, salads, and sandwiches.
Aged Asiago (d'Allevo)
Aged Asiago, or Asiago d'Allevo, is made from a mixture of whole and skim milk, which contributes to its firmer texture and more intense flavors. It undergoes a longer aging process and can be categorized into three stages based on the aging period:
What Is Asiago Cheese?
Asiago cheese originates in the northern Italian regions of Veneto and Trentino-Alto Adige. This semi-hard cheese, made from cow's milk, has been produced for centuries and has a unique flavor profile that balances sweet, nutty, and sharp notes.
Asiago is an Italian cow's milk cheese with D.O.P. status, produced in specific regions of Northern Italy.
Asiago comes in two main forms: Asiago Pressato (fresca) and Asiago d'Allevo (Vecchio).
The younger form, Asiago Pressato, has a milder flavor, making it perfect for sandwiches, salads, and other everyday dishes.
The aged form, Asiago d'Allevo, is sharp, crumbly, and grainy due to its longer aging process, which can range from a few months to over a year.
The production of Asiago d'Allevo involves the use of raw milk, which is heated and processed with rennet and enzymes.
Terms To Know
Understanding the terminology used in cheese making and aging is essential to fully appreciate the complexity and craftsmanship involved in producing Asiago cheese.
This section covers key terms related to Asiago cheese's production, characteristics, and classification.
Fresh Young Asiago Cheese
Dolce Asiago
Dolce Asiago is a semi-soft cheese from the Asiago Plateau, known for its mild, sweet flavor and smooth texture. Aged for 20-40 days, it offers a gentle sweetness perfect for snacking or adding to salads and sandwiches. Made from pasteurized whole cow's milk, it is pressed to remove excess whey.
Highlights:
- Texture: Semi-soft, smooth
- Flavor: Sweet
- Method: Made from pasteurized whole cow's milk, pressed
- Aging: 20-40 days
This cheese is rich in minerals, vitamins, and other nutrients, making it a nutritious addition to your diet. The process involves heating the milk to 35 degrees Celsius, adding rennet and enzymes, and then pressing the curds to achieve its signature texture and flavor.
Enjoy Dolce Asiago on a cheese board, paired with fruits, or melted in sandwiches for a delightful taste experience.
Asiago Fresco
Asiago Fresco is a soft cheese with a mild and milky flavor. Aged for less than 20 days, it is ideal for salads and fresh snacks. Made from pasteurized whole cow's milk, it is pressed to retain a higher moisture content.
Highlights:
- Texture: Soft
- Flavor: Mild and milky
- Method: Made from pasteurized whole cow's milk, pressed
- Aging: Less than 20 days
This cheese is packed with essential nutrients, making it a healthy choice. The production process involves heating the milk, adding rennet and enzymes, and pressing the curds to achieve its soft texture and fresh taste.
Pair Asiago Fresco with fruits and light wines, or incorporate it into salads for a delightful and nutritious meal.
Aged Asiago (Asiago d'Allevo)
Mezzano Asiago
photo credit: Cheesyplace
Mezzano Asiago is a semi-hard cheese with an intense flavor and a hint of sweetness. Aged for 4-6 months, it is made from partially skimmed cow's milk and lightly pressed to develop its unique taste and texture.
Highlights:
- Texture: Semi-hard
- Flavor: Intense with a hint of sweetness
- Method: Made from partially skimmed cow's milk, lightly pressed
- Aging: 4-6 months
Rich in nutrients, Mezzano Asiago is made by heating the milk, adding rennet and enzymes, and lightly pressing the curds before the aging process. This cheese is great for grating over pasta or risotto, adding a flavorful punch to your dishes. Enjoy Mezzano Asiago on a cheese board or as a topping for your favorite meals.
Vecchio Asiago
photo credit: qualitaleon
Vecchio Asiago, also known as Asiago Vecchio, is a hard, crystallized cheese with an intense flavor. Aged for 10-16 months, it is made from partially skimmed cow's milk and pressed to develop its firm texture and strong taste.
Highlights:
- Texture: Hard, crystallized
- Flavor: Intense
- Method: Made from partially skimmed cow's milk, pressed
- Aging: 10-16 months
Nutrient-dense, Vecchio Asiago is produced by heating the milk, adding rennet and enzymes, pressing the curds, and aging. Its robust flavor makes it perfect for grating over dishes or enjoying as a snack. Use Vecchio Asiago to add a bold taste to your recipes, or savor it on its own.
Riserva Asiago
photo credit: Gourm
Riserva Asiago is a hard cheese with a pronounced flavor. Aged for 15+ months, it is made from partially skimmed cow's milk and pressed to achieve its intense taste.
Highlights:
- Texture: Hard
- Flavor: More intense
- Method: Made from partially skimmed cow's milk, pressed
- Aging: 15+ months
This cheese is packed with essential nutrients and undergoes a process of heating, pressing, and aging to develop its distinctive characteristics. Riserva Asiago is ideal for grating over hearty dishes or pairing with robust red wines.
Enjoy Riserva Asiago in your favorite recipes or as a flavorful addition to a cheese board.
Extra Aged Asiago
Stravecchio (Pressed Asiago)
photo credit: Delicatessen Shop
Stravecchio Asiago, also known as long-aged Asiago, is a hard cheese with small crystalline grains and an intense flavor. Aged for over 12 months, it is made from partially skimmed cow's milk and pressed to develop its unique texture and taste.
Highlights:
- Texture: Hard with small crystalline grains
- Flavor: Intensely flavored
- Method: Made from partially skimmed cow's milk, pressed
- Aging: Over 12 months
Rich in nutrients, Stravecchio Asiago undergoes a meticulous process of heating the milk, adding rennet and enzymes, pressing the curds, and aging. This cheese is ideal for grating over dishes or pairing with strong-flavored foods.
What Are Some Substitutes?
Looking for a substitute for Asiago cheese? Asiago cheese is versatile and used in various recipes, which is why finding a suitable substitute is important. Here are some options to consider:
- Parmesan: Similar in texture and taste, Parmesan is an excellent substitute.
- Romano: Another hard Italian cheese with a sharp flavor, Romano pairs well with pasta dishes.
- Piave Vecchio: A cheese originating from Veneto that has a nutty flavor similar to Asiago.
- Emmental: This Swiss cheese can be used to replace Asiago in many recipes and dishes.
- Cheddar: For milder dishes, cheddar makes an excellent replacement for Asiago.
How To Store Asiago
It should be stored in the fridge. It should be used within 2 weeks, and aged Asiago cheese can last for up to 6 weeks in the fridge. It needs to be wrapped tightly with food wrap to prevent it from drying out.
If mold appears on the cheese, trim it off and rewrap it with new paper. If the cheese turns a dark color or smells bad, discard it. Aged Asiago cheese can be frozen and used later.
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