Asiago

Asiago is a rich, cow's milk cheese with a flavor that ranges from smooth and sweet when it's young to sharp and savory as it ages. It is not bound by seasonality and is available year-round. Asiago is a versatile cheese used in a variety of culinary applications, from grating over pasta and salads to melting into sauces and baking into bread. It is a staple in Italian cuisine, particularly in the regions of Veneto and Trentino, where it originated.

Asiago Synonyms

Asiago d'Allevo
Asiago Pressato

Asiago Substitutes

Parmesan Cheese

Different Forms/Types of Asiago

Shredded

Pre-shredded Asiago is convenient for quick use in recipes, though it may contain anti-caking agents and not be as fresh as freshly grated cheese.

Aged Asiago

Aged Asiago can be found in different aging stages: Mezzano (medium-aged), Vecchio (old), and Stravecchio (very old). As it ages, Asiago becomes harder and more crumbly, with a more intense flavor, ideal for grating over dishes.

Fresh Asiago

Asiago cheese comes in fresh (Asiago Pressato) and aged varieties (Asiago d'Allevo). Fresh Asiago is semi-soft and has a mild flavor and creamy texture, suitable for sandwiches and salads.

How to Choose Asiago

When selecting Asiago, look for cheese with a consistent texture and color. For fresh Asiago, the rind should be thin and elastic, while aged Asiago should have a harder rind. Smell the cheese; it should have a pleasant, slightly sweet aroma. If buying pre-packaged cheese, check the packaging for any excess moisture, which can indicate improper storage. For the best quality, consider purchasing Asiago from a cheese shop or deli where you can often taste before buying.

Cooking/Prep Tips for Asiago

Asiago cheese, with its nutty and creamy flavor, is a versatile ingredient that can add depth to many dishes. For intermediate and expert home cooks, it's important to consider the age of the Asiago when cooking: fresh Asiago ('Asiago Pressato') is semi-soft and mild, perfect for melting in sandwiches or on top of dishes, while aged Asiago ('Asiago d'Allevo') is harder and more intense, suited for grating over pastas or incorporating into sauces. When melting Asiago, do so over low heat to prevent the cheese from becoming grainy. If using aged Asiago in a sauce, add it at the end of cooking to maintain its flavor integrity.

Shelf Life of Asiago

Fresh Asiago should be wrapped in parchment paper and then placed in a plastic bag, stored in the refrigerator. Aged Asiago should be wrapped in cheese paper or aluminum foil and kept in the cheese drawer of the refrigerator. For both types, avoid airtight containers as they can promote moisture buildup and mold growth. Shredded Asiago should be kept in its original packaging if unopened or transferred to a resealable bag if opened. Use within the date indicated on the package for best quality. Asiago can also be frozen for extended storage, but this may alter its texture, making it best used for cooking rather than as a table cheese after thawing.

Recommended Brands for Asiago

Aged Asiago: BelGioioso, Sartori

Fresh Asiago: BelGioioso

Shredded Asiago: Kraft, Sargento

Cooking Techniques for Asiago

Baking: Asiago can be incorporated into breads or pastries, providing a savory note. When baking, consider the fat content of the cheese; aged Asiago will not release as much oil as the fresh variety, making it suitable for recipes where less moisture is desired.

Grating: Aged Asiago is often grated over dishes to add a sharp, nutty flavor. It's best grated finely to distribute its robust taste evenly and to ensure it melts quickly if added to warm dishes.

Melting: Fresh Asiago melts beautifully due to its moisture content. Use low heat to melt the cheese in dishes like gratins or fondues to achieve a smooth texture without separating.

Popular Asiago Recipes

Asiago Cheese Bagels
Roasted Red Pepper and Asiago Frittata
Asiago Alfredo Sauce

Asiago Nutritional Information (100g)

fat: 30.6 g
fiber: 0 g
sugar: 0 g
protein: 25.6 g
calories: 392 kcal
carbohydrates: 3.6 g

Flavor Combinations

Asiago cheese pairs well with fruits like apples, pears, and figs, which complement its nuttiness. It also matches well with robust flavors like garlic, caramelized onions, and roasted red peppers. Herbs such as rosemary, thyme, and basil enhance its flavor profile. For a classic Italian pairing, combine Asiago with prosciutto and a drizzle of aged balsamic vinegar.

Allergen Information

Asiago contains lactose and milk proteins, which are common allergens. Individuals with lactose intolerance or a milk allergy should avoid Asiago and be cautious of cross-contamination in dishes that may contain this cheese.