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Asiago
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Description
Name: Asiago.
Product category: Semi-cooked cheese.
Primary material: Whole cow's milk.
Area of production: Veneto (province of Vicenza and part of the province of Treviso and Padua), Trentino (province of Trent).
Denomination: Guaranteed by DOP (Denominazione d'Origine Protetta - Protected Designation of Origin) mark since 1978. |
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ALL THE FRAGRANCE OF THE MEADOWS |
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At one time Asiago was a pecorino cheese that was produced using the milk of sheep that grazed the valleys of the mountainous area above Vicenza in the north of Italy. Even then, about the year 1000, the grass and forage in these lush areas were held in very high regard by the local populations. But eventually everyone began to replace their sheep with cows, giving rise to the cheese tradition that has led to the famous Asiago. But you cannot simply speak of Asiago cheese, because there are currently two types, "d'allevo" and "pressato". The former is the old-fashioned version, i.e. the traditional one with a sharp, almost piquant taste. It is made from partially skimmed milk taken from one or two milkings and is aged for a variable period of time that in some cases can be as long as 3 years.
The "pressato" type is the modern version of Asiago and is made from whole milk. It is called "pressed", because the curd, once it's been collected in the molds, is pressed by means of special mechanical presses. In this case, the cheese is ready to be marketed just a few weeks after it has been made.
Two cheeses guaranteed by the same DOP certification, but profoundly different from one other in terms of taste. The d'allevo version caters to a market of connoisseurs who appreciate strong, distinct flavors which can range from intense sweetness to a very sharp, pungent tang. The body of the cheese has a denser consistency than the pressato version and the holes are generally more pronounced. The non-aged Asiago is a less complicated cheese with a more delicate taste that is currently meeting with a great deal of success among consumers, winning people away from the traditional type.
Both types are very interesting ingredients to use in cooking. The most aged variety of d'allevo Asiago is strong enough to deserve a place of honor among the fraternity of super-aged cheeses. It should not be eaten until it has been left out of the refrigerator for 15-20 minutes and has reached room temperature. It is excellent with full-bodied red wines, but can also be used in stuffed pasta dishes or grated over a variety of pasta dishes. The pressato type is best suited for dishes that call for a melted cheese with personality. It goes very nicely with a glass of Merlot.
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