Description
Asiago cheese is a traditional Italian cheese made from cow's milk, originating from the regions of Veneto and Trentino. It is known for its hard texture and is available in different aging varieties, each presenting unique characteristics. The cheese has a compact and crumbly texture with a smooth finish, making it versatile for various culinary applications.
Flavor Profile
Primary Flavors
Secondary Notes
Asiago develops a robust flavor that intensifies with aging, offering a balance of sharpness and milky creaminess.
Perfect Pairings
Wine Pairings
- Chianti
- Sauvignon Blanc
Food Pairings
- cured meats
- fresh fruits
- pasta dishes
Asiago pairs well with a range of wines, particularly those with good acidity, and complements charcuterie boards with cured meats and fresh fruits. It can also be grated over pasta or used in a variety of baked dishes.
Serving & Storage
Serving Suggestions
- Serve with crusty bread
- Grate over salads
- Pair with honey or fig preserves
Storage Guidelines
Store Asiago cheese in the refrigerator wrapped in wax paper or parchment, then placed in an airtight container to maintain humidity. Consume within 1-2 weeks after opening for optimal flavor.
Additional Information
Cultural Significance
Asiago cheese has been produced for centuries and is protected by PGI (Protected Geographical Indication) status, ensuring that it is made according to traditional methods in specific regions of Italy. It embodies the rich dairy heritage of the Alpine regions.
Nutritional Highlights
- Rich in calcium
- High in protein
- Contains beneficial fats
Seasonal Availability
Available year-round, with peak production during the spring and summer months when the milk quality is at its best.