Asiago Cheese
A cow’s-milk cheese from northern Italy. It comes in two main types, fresh (soft, mild) and aged (firm, sharp), and is used sliced, grated, or melted.
What Is Asiago Cheese?
Asiago is a cow’s-milk cheese from the Veneto-Trentino region of northern Italy. Its most distinctive feature is that it comes in two main types: fresh (Asiago Pressato), which is soft, elastic, and mildly sweet, and aged (Asiago d’Allevo), which is firm, dry, sharp, and intense.
The fresh variety is suited to slicing and sandwiches, while the aged variety is good for grating and adding a salty, intense flavor to dishes. This makes Asiago versatile in the kitchen, serving as both a soft and a hard cheese.
Nutritional Information for Asiago
As a cheese, Asiago is high in protein, fat, and calcium; it provides about 380 kcal of energy per 100 grams, depending on how aged it is. It has a notable sodium content, especially in the aged variety, so it is recommended in moderation. Values are approximate.
How Should Asiago Be Eaten?
Because Asiago contains fat and sodium, eat it in moderation as part of a balanced diet; the aged variety is saltier and more intense, so use a small amount. The fresh variety is a milder option.
This information is general; Asiago is a food, not a medical treatment.
How to Choose Asiago
Good Asiago should be elastic, moist, and pleasantly scented when fresh, and firm, dry, and pleasantly sharp when aged. Choose fresh or aged according to how you plan to use it; avoid cheese with an off smell or unwanted mold.
- Fresh: elastic, moist, and pleasantly scented.
- Aged: firm, dry, and pleasantly sharp.
- Choose the type according to its intended use.
How to Store Asiago
Store Asiago in the refrigerator, wrapped in cheese paper so it can breathe. Use the fresh variety sooner; the aged, firm variety keeps longer. Keep the cut surface covered.
Using Asiago in the Kitchen
Fresh Asiago is used in sandwiches and salads and served sliced; aged Asiago is grated over pasta, risotto, soup, and gratins. The aged variety serves a role similar to Parmesan, adding a salty, intense flavor to dishes.
What Is the Difference Between Fresh and Aged Asiago?
Fresh Asiago is soft, elastic, and mildly sweet, while aged Asiago is firm, dry, sharp, and intense. The fresh variety is suited to slicing, and the aged variety to grating.
Frequently Asked Questions
Is Asiago a grating cheese?
The aged variety is very good for grating and is used much like Parmesan; the fresh variety is better suited to slicing.
Can Asiago be used instead of Parmesan?
Aged Asiago can be used in many recipes in a way similar to Parmesan because of its salty, intense flavor; although the flavor is somewhat different, it works well grated.
Does Asiago melt?
The fresh variety melts well when heated and is used in gratins and toast; the aged variety is more often used grated to add flavor.