Asiago cheese: from cows to creation – a dairy journey revealed

Asiago cheese, a flavorful and versatile Italian delicacy, has captivated cheese enthusiasts worldwide. But what is it made from, and what gives it its distinctive characteristics? Let’s delve into the art of Asiago cheesemaking to unravel its secrets.

The Milk of the Matter

At the heart of Asiago cheese lies the milk of cows that graze on the lush pastures of the Veneto region in northeastern Italy. The rich, creamy milk obtained from these cows forms the foundation for the cheese’s unique flavor and texture.

The Rennet’s Role

Once the milk is collected, rennet is added. Rennet is an enzyme that causes the milk to coagulate, forming a semi-solid mass called curd. The curd is then cut into small pieces to release the whey, the liquid portion of the milk.

The Pressing Process

The curds are then placed in molds and pressed under varying degrees of pressure. This process determines the firmness and texture of the cheese. Asiago cheese is typically pressed for several hours to achieve its characteristic firmness.

The Salt of the Earth

After pressing, the cheese is immersed in a salt brine solution. This step not only enhances the cheese’s flavor but also inhibits the growth of unwanted bacteria. The duration of the salting period influences the intensity of the cheese’s saltiness.

The Aging Process

Asiago cheese is then aged for a minimum of 60 days, but some varieties can age for several years. During this period, the cheese is stored in controlled temperature and humidity environments. As it ages, the cheese develops its distinctive nutty, slightly spicy flavor and firm texture.

Types of Asiago Cheese

There are two main types of Asiago cheese:

• Asiago Pressato: A firm, pressed cheese with a straw-colored rind and a nutty, slightly spicy flavor.
• Asiago D’Allevo: A semi-hard cheese with a creamier texture and a milder, sweeter flavor.

Culinary Applications

Asiago cheese’s versatility extends to a wide range of culinary applications:

• Grated: As a topping for pasta, pizza, and salads.
• Sliced: In sandwiches, salads, and antipasto platters.
• Melted: In sauces, soups, and casseroles.
• Fried: As a crispy and flavorful addition to salads and appetizers.

Nutritional Value

Asiago cheese is not only delicious but also nutritious. It is a good source of:

• Protein: Essential for building and repairing tissues.
• Calcium: Crucial for bone health.
• Vitamin B12: Important for neurological function.

In a nutshell: A Culinary Masterpiece

Asiago cheese, crafted from the milk of cows grazing on verdant pastures, is a testament to the culinary artistry of Italy. Its distinctive flavor, firm texture, and versatility make it a beloved ingredient in kitchens worldwide. Whether grated, sliced, melted, or fried, Asiago cheese adds a touch of Italian excellence to any dish.

Answers to Your Questions

Q: Is Asiago cheese made from sheep’s milk?
A: No, Asiago cheese is made exclusively from cow’s milk.

Q: What is the difference between Asiago Pressato and Asiago D’Allevo?
A: Asiago Pressato is a firm, pressed cheese with a nutty, spicy flavor, while Asiago D’Allevo is a semi-hard cheese with a creamier texture and a milder, sweeter flavor.

Q: How long does Asiago cheese typically age for?
A: Asiago cheese is aged for a minimum of 60 days, but some varieties can age for several years.

Q: What is the best way to store Asiago cheese?
A: Asiago cheese should be stored in the refrigerator, wrapped in parchment paper or plastic wrap, for up to 2 months.

Q: Can Asiago cheese be used in vegetarian dishes?
A: Yes, Asiago cheese is suitable for vegetarian diets as it is made with animal rennet, which is derived from calves.