Asiago cheese, made from cows in the Asiago, Trento and Vicenza areas, is a popular cheese worldwide. The cheese comes in two varieties, and is often used in an Asiago bagel recipe, which can be found online. Other savory bagel varieties include parmesan and sharp cheddar.
Coming from a mountainous municipality in the Veneto region, Asiago cheese is one of the most characteristic and appreciated cheeses worldwide. Dating back thousands of years to the Middle Ages, this cheese has only grown in popularity since then with cultures around the globe. Many of its fans are aficionados of the Asiago bagel, which is made like a regular bagel only with this salty cheese baked on top to intensify the flavor and chewiness.
Real Asiago cheese is certified by the Italian government to ensure it is made only from cows that live in the Asiago, Trento and Vicenza areas. This is due to the grazing material commonly found in these upland pastures & mdah; a flora that results in an undeniably distinctive flavor of milk and cheese. Until recent centuries, these areas used sheep, which are a more common livestock, to produce Asiago. Cow’s milk, however, is being used in the 21st century.
Two varieties of this cheese are common: a softer type called Asiago Pressato that is aged for about a month, and its saltier, drier cousin, Asiago d’Allevo, which is aged for a few years or more. The latter variety is most commonly used for an Asiago bagel, grated on top after the bagels come out of the boiling water and before they’re cooked in the oven. Some brush a little egg yolk on the bagel before the cheese goes on, while others let the wet dough do the work.
Plain store-bought bagels can be cut in half and toasted in an oven with the cores down, a light coating of water and Asiago chips on top. This is only half of a real Asiago bagel. When made from scratch, more Asiago pasta is kneaded through the dough for a more moist and savory final product. Sourdough is often made from ingredients such as flour, baking powder, yeast, eggs, salt, sugar, and even more shredded Asiago.
After making little ringlets by working the discs of dough around the thumb, it is boiled for a few minutes before going onto a baking sheet covered in grits or cornmeal. This gets a liberal grate of Asiago which is then cooked. Making bagels requires precise measurements and an exhaustive fermentation and leavening procedure. Fortunately, many renowned chefs share their Asiago bagel recipes online.
Some chefs forgo the Asiago bagel for parmesan or sharp cheddar bagels instead. Other popular savory varieties are topped with poppy seeds, chopped nuts, and dried greens like onions and garlic. In all of these recipes, the amount of salt used will exceed the amount of sugar. In sweet mutations, such as cinnamon raisins or chocolate chips, the sugar will outnumber the salt.
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