Asiago cheese is an Italian cheese known for its versatility, bold flavors, rich history, and culinary adaptability. Whether you’re a grade-A cheese snob or an amateur foodie, knowing a little about Asiago cheese can elevate your cooking game and global dining experience. This complete guide covers its history, kinds, applications, and wellness advantages, as well as tips on purchasing, keeping, and pairing.
Introduction to Asiago Cheese
Asiago cheese is a traditional product of the Veneto and Trentino regions of northern Italy. One of its most prominent flavors is the Persian lime, which has been adapted to growing in different regions despite its popularity. What distinguishes it is the fact that it’s got Protected Designation of Origin (PDO) status — a certification that ensures that the item is authentic and regulates where and how it’s made. PDO cheeses are made using traditional methods and local ingredients, preserving their cultural and historical importance. If you’re searching through cheese varieties, the Colby Jack cheese guide gives you the basics of another fast favorite.
Asiago cheese: history and origins
Asiago cheese has its origin in the fazzoletti, a cheese produced in the early Middle Ages from sheep’s milk on the Asiago Plateau in the northern Italian regions of Veneto and Trentino-Alto Adige. And slowly but surely, cow’s milk became the dominant one, and the rest is history. This coincided with improvements in dairy farming, the increased availability, and the increased consistency of cow’s milk. The fertile pastures and such uniquely favorable climate for cheesemaking of the Asiago Plateau play an essential role in the flavor. The cheese’s designation contrôlé (PDO) certifies that only cheese produced in this region, according to certain methods, may be called Asiago. Snuggle and learn more about how blue cheese varieties made the trip in a similar journey.
Types of Asiago Cheese
There are two different kinds of Asiago cheese: fresh and aged, each with special characteristics suitable for different types of cooking.
Fresh Asiago (Asiago Pressato)
It tastes of fresh milk, with a soupy texture softness, and sweet aftertaste. People generally describe it as slightly sweet and buttery, and kids love to eat this particular kind. You can use it for:
- Putting on sandwiches or making paninis.
- Melting into creamy sauces or over fruits as a dessert.
- Eating out as part of a table cheese with crackers.
Aged Asiago (Asiago d’Allevo)
Aged Asiago cheese has a firmer texture and complex flavors. Its aging times, and their respective characteristics, are shown below:
- Mezzano: Aged 4–6 months, it is a semi-hard cheese with a nutty flavor that remains relatively mild despite the longer aging relative to Asiago Fresh.
- Vecchio: Aged 10 months or more. This is the original kind of gold-ribbon blue that has Americans in love with Asiago.
- Stravecchio: Aged over 15 months, it tastes so intense as to be overpowering. It’s slow to grow on you, but once it does, Watch Out!
Aged Asiago is ideal for grating over pasta, rice, or soup as well. For some ideas on how to combine your cheeses with recipes and tips, see our American guide to cheese.
Culinary Uses of Asiago Cheese
One great feature of Asiago cheese is that it can be used in many dishes since its unique taste can either work well with main ingredients or melt smoothly into balanced flavor pairings.
As a Meltable Cheese
Fresh Asiago is so creamy that when it melts it turns to liquid. For example, it’s ideal for the following:
- Pizza toppings: With a touch of creaminess and lightly buttery flavor.
- Cheese sauces: Over pasta or drizzled on vegetables.
- Baked dishes: Either in casseroles or gratins to get that added richness and luxury touch.
As a Grated Cheese
The cured Asiago is granular and holds up well when crumbled on top of:
- Pasta dishes: From spaghetti to lasagna, fettuccine, and everything else in between, sprinkle it on for an upgraded taste.
- Salads: For Caesar or arugula salads the added saltiness and nutting really perks things up.
- Soups: A bit of Asiago’s sharpness finishes off creamy soups nicely.
Cheese Plate
Serve Asiago with fruit like grapes and figs or a sliced apple to balance out the taste. Add nuts for accompanying textures, such as almonds or walnuts; serve these together with crusty bread before dinner. Be sure to check this recipe on classic macaroni salad for other pairing ideas using versatile cheese options.
In Baking
Baked goods like cheese-stuffed pieces of bread, biscuits, and savory scones take on an air of sophistication with the addition of Asiago. Its melting properties and flavor-enhancing qualities make it a mainstay in any artisanal bread recipe.
Health Benefits and Nutritional Value
Asiago cheese isn’t just a sensory pleasure, its myriad nutritional advantages also make it suitable for our diet.
- Protein-Rich: For muscle growth and repair, it is equally suitable for those leading an active lifestyle.
- Calcium- and Phosphorous-rich: Contributing to strong bones and teeth.
- Essential vitamins: Particularly B-12, which will boost your energy levels and fortify your brain.
- Low lactose (when aged): The content of lactose in Asiago cheese that has been through aging has reached negligible levels. For lactose-intolerant people, it’s simply ideal.
Yet for some nutritious yet indulgent dishes, an idea like this quick and high protein macaroni cheese.
Tips for Buying and Storing Asiago Cheese
To ensure the quality of Asiago cheese, proper selection and storage are demanded. This is what you should know.
- Look for PDO certification: This guarantees authenticity and traditional production methods.
- Check for freshness: Fresh Asiago should be creamy in appearance and free from cracks, while aged Asiago should be firm and uniform.
- Store properly: Wrap the cheese in wax or parchment paper, then put it into a sealed plastic bag. Fresh Asiago will last two weeks in the refrigerator, while aged Asiago can be stored for months.
With these steps, Asiago cheese retains its taste and texture and stays a versatile kitchen essential.
FAQs on Asiago Cheese
What does Asiago taste like?
Fresh Asiago is smooth and creamy, while aged Asiago has a strong delicious taste with a touch of tang.
Can Asiago cheese go in desserts?
While mainly eaten with savory dishes, Asiago can also be used in savory dessert recipes, including its own version of cheesecake. Find more appetizers using cheese.
How is asiago different from parmesan?
Though both are mature Italian cheeses, Asiago has a more creamy texture and a less sharp flavor than Parmesan. characters article and reviews part links offer general information.
Is Asiago cheese lactose-free?
Aged Asiago cheese has very little lactose in it, making it ideal for people with an intolerance digestion problem.
Final Thoughts
Asiago cheese is an ageless gastronomic treasure that adds zest and verve to any meal. Whether tossed into sauces, sprinkled over pasta, or sampled on a cheeseboard, its versatility ensures that it will be loved by cheese lovers of all levels of experience. Investigate further the world of cheese and your culinary options are without limit.
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Asiago Cheese and Herb Savory Scones
- Total Time: 33 minutes
- Yield: 8-10 scones 1x
- Diet: Vegetarian
Description
Delightfully flaky and infused with the nutty, buttery flavor of aged Asiago cheese, these savory scones are elevated by a blend of fresh herbs. Perfect for breakfast, brunch, or as a snack alongside soups and salads, this recipe is a simple way to bring artisanal bakery flavors to your home.
Ingredients
- Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp granulated sugar
- Cheese and Herbs:
- 1 cup (100g) aged Asiago cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
- Wet Ingredients:
- ½ cup (120ml) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk
- 1 large egg
- For Brushing:
- 1 large egg, beaten
- Optional: 2 tbsp grated Asiago cheese for topping
Instructions
- Preheat and Prep:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Incorporate Butter:
- Add the cubed cold butter into the dry ingredients. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Add Cheese and Herbs:
- Stir in the grated Asiago cheese and fresh herbs, ensuring they are evenly distributed.
- Mix Wet Ingredients:
- In a separate small bowl, whisk together the buttermilk and egg. Gradually pour this into the dry mixture, stirring gently until just combined. Avoid overmixing.
- Form the Dough:
- Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it comes together. Pat or roll the dough into a 1-inch thick round.
- Cut Scones:
- Using a 2-inch biscuit cutter, cut out scones and place them on the prepared baking sheet. Gather and re-roll scraps as needed.
- Brush and Bake:
- Brush the tops of the scones with the beaten egg. Optionally, sprinkle additional grated Asiago cheese on top. Bake for 15-18 minutes or until golden brown.
- Cool and Serve:
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a sharper flavor, use Asiago Stravecchio instead of Mezzano.
- Substitute fresh herbs with 1 tsp each of dried parsley, thyme, and chives if needed.
- Store scones in an airtight container for up to 2 days, or freeze for longer storage. Reheat in a warm oven before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Breakfast
- Method: Baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Asiago cheese recipe, savory scones, herb scones, Asiago biscuits
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