Origin: | Italy – Veneto, Friuli – Venezia Giulia |
Type: | Partially skimmed cow’s milk, unpasteurised; firm; cooked curd, brushed rind which is inedible. |
Fat content: | 45% (also available 30%) |
History: | Asiago cheese dates back to the Middle Ages, when the cheese was made with sheep’s milk. Around the 16th century, local farmers began replacing sheep’s milk with cow’s milk. Though many forms of the cheese are produced and sold today, true Asiago cheese comes from specific designated regions in northern Italy. |
Characteristics: | Light beige interior and exterior with small holes distributed throughout, mild tangy flavour and arome when young, very dry grayish rind, bone to amber interior, bland sharp flavour when aged. The fresco is aged for 2 – 3 months; the mezzano which is medium-ripe, semi-hard and mild, is aged for 3 – 5 months, and the vecchio which is hard and slightly sharper is aged for 9 months and over. |
Related Cheeses | Montasio, Havarti. |
Appropriate Wines | Any light fruity reds, such as Grave del Friuli and Dolcetto d’Alba; bigger, coarser Italian reds such as Barolo, Brunello di Montalcino and Chianti Riserva. |
Bottom line | Asiago is excellent when cubed or sliced and eaten on its own or drizzled with a little extra virgin olive oil or honey. Asiago pairs well with nuts and fruit such as pears, apples and grapes. Asiago adds great flavor to sauces as well as stuffings, soups, breads, dips, gratins, pasta dishes and vegetable dishes. It also is a great shredded over salads, baked potatoes and pizza. Asiago pairs well with poultry and pork. |
