Asiago
While the "classic" Asiago has the most widespread appeal (it's the variety you'll find in most grocery stores), connoisseur's delight in the nuanced variations of Asiago, including raw milk versions and specialty varieties such as Asiago Mezzano and Asiago di Novella. These tantalizing expressions are formed using traditional cheesemaking techniques and have complex, rustic flavors that evoke the lush hillsides and vineyards of Veneto. Some even have hints of sweet caramel, earth, and hay.
No matter which type of Asiago catches your eye, remember to always look for cheeses made with raw milk--this indicates the fullest expression of this classic Italian favorite. Beyond cheeseboards, Asiago is a wonderful addition to soups and salads or as a flavorful "all-purpose" grating cheese. Serve freshly grated Asiago atop roasted vegetables, baked potatoes, and hearty grains for an extra touch of nutty, herbal flavor. Or top a pizza or focaccia with melted Asiago for an unforgettable take on comfort food.
Asiago is a cheese full of textural intrigue and flavor nuance, with something for every cheese lover. Now go forth and savor this Italian classic!
Asiago recipes
Amazing Asiago recipes sourced from the web.
The origin of Asiago
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Asiago, a beloved cheese dish that enjoys worldwide recognition, is one of the oldest dishes to ever exist. Records of its production date back to at least 1277, making it an incredibly ancient form of cuisine. The origin of Asiago is mired in mystery and controversy, though there are some commonly accepted theories as to where it came from.
At first glance, many would assume that Asiago is an Italian dish. However, records of its existence date back even before Italy became a unified nation. This has led some to believe that Asiago was first produced in the nearby Austrian region. Furthermore, the name “Asiago” itself is derived from a mountain located in the same area, further lending credence to this theory.
Despite its uncertain origins, the distinctive flavor of Asiago can be found all over the world. The cheese itself is made from cows’ milk, and is aged for a period of time. This aging process produces the unique flavor and texture of the cheese, which make it so popular.
Asiago is a versatile dish, and can be used to make a variety of different recipes. It can be enjoyed as part of a main course, used as a filling for sandwiches or pastries, or melted into a fondue. No matter how it is prepared, Asiago is sure to please everyone.
The unusual history of Asiago makes it a special and celebrated dish that has stood the test of time. Whether it is served hot or cold, its comforting flavor is always welcome. It is truly a testament to its longevity that Asiago is still enjoyed today, long after its ancient creation.
Types of Asiago
The velvety consistency and delicate taste of Asiago cheese has been treasured for centuries throughout Italy and beyond. Named for its production in the area surrounding the city of Asiago in Northern Italy, this cheese is savored for its buttery flavor, pungent aroma, and the crumbly texture it acquires once aged. While many cheeses come in a variety of types, Asiago is unique in that it has three distinct types, each with its own distinct characteristics.
The first type of Asiago is fresh Asiago, known as Asiago Pressato. This type of cheese is young and not aged, having a mild, nutty flavor. It is characterized by a firm yet smooth texture and a milky off-white color. Due to its moisture content, the rind of this type of cheese is quite thin, making it unsuitable for grating or shaving. Instead, it is best enjoyed when used to top dishes such as salads, pastas, and pizzas.
The second type of Asiago is Mezzano. This is the medium-aged type of cheese and is recognized by its distinctive tangy flavor. Its texture is also slightly firmer than that of the pressato, and its off-white color tends to be more yellowish. Mezzano is perfect for shredding, sprinkling, and melting into different dishes, giving them an added boost of flavor.
Last but not least is Vecchio, the oldest type of Asiago. This type has a hard texture and a decisively pungent aroma, along with an intense flavor that is both salty and nutty. Vecchio is an excellent cheese for grating, especially when used to top dishes like risotto or gnocchi. It is also the ideal addition to hearty pastas and rustic dishes, adding a robust, savory complexity to any dish.
Overall, Asiago is a truly remarkable cheese, embodying a range of flavors, aromas, and textures depending on the type. No matter which you choose, you can be sure that you're getting a unique and delicious cheese experience every time.