Asiago, is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk.
Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. There are two types of Asiago - fresh Asiago (Asiago Pressato) has a smooth texture while the aged Asiago (Asiago d'allevo) has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano for 4-6 months, Vecchio for more than ten months and Stravecchio for two years. On the other hand, Asiago Pressato made with whole milk is matured for a month and sold fresh as a softer, milder cheese.
Depending on age, the rinds of Asiago can be straw coloured and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pastas, and sauces.
- Made from unpasteurized cow's milk
- Country of origin: Italy
- Region: Veneto, Trentino
- Family: Cheddar
- Type: hard
- Fat content: 34-48%
- Texture: compact, crumbly, open and smooth
- Rind: natural
- Colour: yellow
- Flavour: full-flavored, mild, milky, sharp
- Aroma: pungent
- Vegetarian: no
Other Italian cheeses:
Asiago d’Allevo, Bra, Calcagno, Canestrato, Caprotto, Cinerino, Fiore Sardo, Grana, Grana Padano, Infossato, ... show all ... , Mastorazio , Montasio Vecchio, Parmesan, Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Piave, Piave Vecchio , Piave Vecchio Selezione Oro, Ragusano, Raschera, Ricotta Salata, Romano, Toscanello, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
Caciobufala , Castelmagno, Fresh Truffles, Montasio Mezzano, Piave Fresco, Provolone, Provolone del Monaco, Provolone Valpadana, Rosso , Toma
Asiago Pressato, Bel Paese, Bocconcini, Caciotta Al Tartufo, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Lou Bergier, Mozzarella, Pannerone, Quadrello di Bufala, Sbronzo , Scamorza, Sottocenere al Tartufo, Taleggio, Toma Piemontese
Caciocavallo, Caciocavallo Podolico Vetus, Caciotta, Crescenza, Dolcelatte, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Gorgonzola Dolce DOP, La Tur, Mascarpone Torta, Montasio, Mozzarella di Bufala, Pannerone, Quartirolo Lombardo
fresh firm cheeses:
fresh soft cheeses:
Burrata, Fresh Mozzarella, Fresh Ricotta, Galbani, Mascarpone