Asiago Cheese - Everything You Need to Know - Shislers Cheese House (2024)
We are very proud of our cheese selection. We know that for some of you we might be stocking cheeses that you haven’t tried before, so we like to give you tips and tricks for how to use them. Today we are focusing on Asiago Cheese.
At Shisler’s we carry the aged version ofAsiago(ah-SYAH-goh) Cheese, anItalian cheesemore specifically known asAsiago d´Allevo. It is aged anywhere from three months to up to a year. The texture also varies from semi-firm to firm depending on how long it is aged and itcontains small to medium holes throughout its body. It has a sweet and nutty flavor,reminiscent of Parmesan.
It is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine. Asiago is treated as interchangeable with parmesan and romano cheeses in some cuisines.
History of Asiago Cheese
Asiago cheese is an Italian cheese named after a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in this region for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e Trento, Padua, and in Treviso.
How to Use Asiago Cheese
The aged cheese is often grated into salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches. It can also be melted on a variety of dishes.
It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. We also think it works particularly well with chicken dishes. Try pasta with asiago, chicken and a cream sauce or stuff a chicken breast with slices of Asiago and wrap it in pancetta or prosciutto before cooking. You could also try it instead of Parmesan when making a Caesar salad.
For a vegetarian dish, try roasted cauliflower with a cheese sauce made from asiago. Add toasted flaked almonds for a crunchy topping or even some raisins if you like sweet and savory dishes.
Wine Pairing with Asiago Cheese
Asiago Cheese, like many Italian cheeses, is fairly universal when it comes to wine pairing. It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course Chianti. For those who prefer white wines, Asiago cheese also pairs well with Chardonnay, Riesling, or Sauvignon Blanc. If you like to try cheeses with beer, we recommend an IPA or a Saison style beer, as the fruitiness will work well with the cheese.
Have you tried asiago cheese? What’s your favorite way to eat it? Let us know in the comments!
Breaking Down the Basics. Asiago is a semi-hard cow's milk cheese that originated in Italy. Depending on how long this versatile cheese is aged, it can assume a variety of textures. Whether you prefer your cheese nice and smooth or enjoy a more crumbly texture, Asiago is the cheese every cheese lover can indulge in.
In fact, one of the best (and most common) ways to use Asiago is to melt it instead of eating it on its own. When melted, it is creamy and nutty and can be used as a topping for other foods or simply as a fondue-style dip.
Can You Eat the Rind? Young Asiago cheese, especially fresh varieties, have a very thin rind which can be eaten or discarded. The rind of long-aged Asiago may be too tough to eat but can be added to sauces, stocks, and stews, much like a Parmesan rind.
Asiago Cheese, like many Italian cheeses, is fairly universal when it comes to wine pairing. It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course Chianti.
Asiago cheese is a delicious and nutritious cheese that is enjoyed all over the world. It is a great source of protein, calcium, and vitamin A. Additionally, it contains a small quantity of micronutrients and minerals, such as zinc, magnesium, phosphorus, selenium, choline, and vitamin B12.
Asiago cheese is closest to Parmesan, but this cheese is actually a bit sweeter. It's a semi-hard yet smooth cheese with a slightly nutty flavor. Asiago offers a mild sharpness that doesn't overwhelm, but rather accents a mellow vegetable or meat dish.
Always store Asiago in your refrigerator. Cheese wrapped in its original packaging can be repacked or wrapped completely with plastic wrap. You can also place Asiago in a container specifically designed to hold vegetables or cheeses.
It melts well, so we like to grate it on a flatbread and bake until golden. It's the perfect complement to a summer salad and a great topper for broiled fish. Asiago's flexibility makes it easy to pair with lots of wines – try a riesling, sauvignon blanc, pinot gris, cabernet sauvignon or syrah.
They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.
Asiago cheese is an Italian cow's milk cheese that has a flavor reminiscent to Parmesan but is a bit nuttier and creamier. Fresh Asiago is actually semi-soft and mild flavored. When it is aged, for upwards of 9 months, it develops a sharper flavor.
Asiago is perfect for those who are fans of Parmesan but want a sweeter, smoother, and nuttier cheese. Asiago is delicious, but not overwhelming in flavor, making it a strong addition to your pizza masterpiece. Try combining it with both mozzarella and Parmesan, our fifth and final pick.
Cut pasteurized asiago into long, flat slices or bite-sized pieces torn from a flat slice. Alternatively, grate the cheese and serve the cheese on its own or folded into meals.
The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Asiago cheese has a very sweet and nutty flavor. It is wonderful for eating alone, particularly the younger Asiagos. We love the way the robust flavor of Asiago cheese complements the spring flavors in our Spring Pea risotto. Aged Asiago has a more intense, nutty flavor that is tasty grated on pasta and salad.
For a unique twist, Manchego, a Spanish cheese, provides a nutty flavor and comes in soft and hard varieties similar to Asiago. It is one of the most accurate substitutes, especially when using a medium-aged version which can be substituted 1:1. Cheddar can sometimes be used, though it has a sharper flavor.
Asiago (UK: /ˌæsiˈɑːɡoʊ, ˌæzi-/ ASS-ee-AH-goh, AZ-, US: /ˌɑːsi-, ˌɑːʒi-, ˌɑːʃi-/ AH-s(h)ee-, AH-zhee-, Italian: [aˈzjaːɡo]) is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means "pressed ...
The prominent flavor comes from the asiago cheese, a very creamy, strong, and slightly nutty flavored cheese. Asiago cheese has a similar taste to gruyere or a strong Swiss cheese. These homemade asiago bagels are chewy, airy, and fluffy. They are very similar to a New York-style bagel.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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