Asiago

What Is Asiago Cheese?

Asiago is a cow's milk cheese from Italy's Veneto-Trentino region in the north. Its most notable feature is having two main types: fresh (Asiago Pressato) is soft, supple and mildly sweet, while aged (Asiago d'Allevo) is hard, dry and sharply intense.

The fresh type is suitable for slicing and sandwiches, while the aged type is suitable for grating and adding a salty-intense flavor to dishes. In this way it can serve as both a soft and a hard cheese in the kitchen.

Nutritional Value of Asiago

Asiago, as a cheese, contains high protein, fat and calcium; it provides about 380 kcal per 100 g (varies with age). Its sodium is notable, especially in the aged variety; moderate consumption is recommended. Values are approximate.

How Should Asiago Be Consumed?

Since Asiago is a cheese containing fat and sodium, it should be consumed in moderation as part of a balanced diet; the aged variety, being saltier and more intense, is used in small amounts. The fresh variety is a lighter option.

This information is general; Asiago is a food, not a substitute for medical treatment.

How Is Asiago Selected?

Good Asiago is supple-moist and pleasant-smelling in the fresh type, and firm-dry with a sharp-pleasant aroma in the aged type. Choose fresh or aged according to purpose; ones with off smells or unwanted mold are not preferred.

• Fresh: should be supple-moist and pleasant-smelling
• Aged: should be firm-dry and sharp-pleasant
• Type should be chosen according to purpose

How Is Asiago Stored?

Asiago is stored in the fridge, wrapped in cheese paper so it can breathe. The fresh type should be consumed sooner; the aged-hard type keeps longer. The cut surface should be kept covered.

Using Asiago in the Kitchen

Fresh Asiago is used sliced in sandwiches and salads; aged Asiago is used grated over pasta, risotto, soup and gratins. The aged type serves a parmesan-like function, adding a salty-intense flavor to dishes.

What Is the Difference Between Fresh Asiago and Aged Asiago?

Fresh Asiago is soft, supple and mildly sweet; aged Asiago is hard, dry and sharply intense. Fresh suits slicing, aged suits grating.

Frequently Asked Questions

Is Asiago a grating cheese?

Its aged variety is very suitable for grating and is used like parmesan; its fresh variety is better suited to slicing.

Can Asiago be used instead of parmesan?

Aged Asiago, with its salty-intense flavor, can be used similarly to parmesan in many recipes; the taste differs slightly, but it works well grated.

Does Asiago melt?

The fresh type melts nicely with heat and is used in gratins and toast-like recipes; the aged type is preferred more for grating to add flavor.