Asiago is a popular Italian cow’s milk cheese, ranging from firm to soft, with a distinctive flavor and aroma. Some types are regulated by a protected designation of origin, and it comes in two forms: young Asiago Pressato and mature Asiago d’Allevo. The cheese can be produced with pasteurized or raw milk and has a nutty flavor that goes well with fruit and wine.
Asiago is a type of Italian cow’s milk cheese that ranges from firm to soft, depending on the type. The cheese is commonly used in cuisines throughout Italy and has spread to other parts of the world as well, where it has become popular in its hard form grated over pasta, pizza and other similar dishes. Asiago has a distinctive flavor and aroma, which many consumers greatly appreciate and which can be found in most markets.
Some types of Asiago are regulated by a protected designation of origin, which means that, if the cheese is labeled in this way, the cheese was produced according to a set of exacting standards. Additionally, independent monitors track foods that have protected origin destinations, ensuring foods are of consistent quality and consumers aren’t being sold a mislabeled product. As well as promoting the dairy industry, it also ensures that vital parts of Europe’s culinary heritage are not lost.
This cheese actually comes in two forms, a young one called Asiago Pressato and a mature one called Asiago d’Allevo. Both are made in a similar way, although the manufacturing process is slightly different. The young version, also called fresh Asiago, appears as a filling for ravioli, on top of pizzas or to flavor savory pies. The cheese is soft, crumbly, and moist, like most fresh or farmer’s cheeses. Asiago d’Allevo, on the other hand, is a hard cheese with a rind, with a sweet, young version and a more astringent aged type.
This cheese belongs to the family of “mountain cheeses” such as Emmentaler and Gruyere and can be produced with pasteurized or raw milk. The flavor will change depending on the type of milk used, with many consumers preferring raw Asiago milk because it has a more complex flavour.
To produce Asiago Pressato, the cheesemaker uses fresh whole milk, which is heated and combined with rennet to form the curd. These curds are pressed loosely in cheesecloth and allowed to age for 40 days before being considered mature. Asiago d’Allevo uses semi-skimmed milk and is aged much longer. For a young d’Allevo, the cheese is matured for about three months. Older versions can be aged up to a year.
Aged cheese has small holes and a slightly grainy texture. The young cheese is slightly sweet with a nutty flavor that goes well with fruit and many wines. The old Asiago is much more assertive, acidic and lively. Grated on pasta, it is a fresh and frothy alternative to Parmesan.
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