Asiago Cheese 101: Benefits, How To Use, Buy, Store | Asiago Cheese: A Complete Guide

What is Asiago Cheese

Asiago cheese is this flavorful Italian cheese that honestly deserves more attention! It comes from the Asiago region in Northern Italy, and it’s one of those cheeses that can taste pretty different depending on how old it is. Fresh Asiago, or “Asiago Pressato,” is softer and milder, kinda like mozzarella but with a bit more flavor. It’s great for melting, so I love using it on sandwiches or in grilled cheese when I want to mix things up.

Then there’s aged Asiago, which is called “Asiago d’Allevo.” This version is harder and has a stronger, nutty taste, almost like Parmesan. I’ve actually tried grating it over pasta, and it adds this rich, savory flavor that’s amazing.

Funny story – I didn’t know much about Asiago until one of my kids spotted it at the grocery store and asked if we could try it. I figured, why not? Turns out, they loved it, especially the younger one, who’s usually picky with cheese. Now, Asiago is like a staple in our kitchen, and I sprinkle it on everything from salads to soups. It’s like a fun twist on the cheeses we usually have around.

And if you’re wondering, yes, Asiago is also pretty nutritious. It’s got protein, calcium, and even a bit of vitamin A. So, I feel like it’s a bit of a win-win – it tastes good, and it’s good for you too!

Other Names of Asiago Cheese

Asiago cheese is sometimes known by different names depending on where you are or how old it is. Here’s a list of some of the names you might hear:

• Asiago Fresco: This is the younger, fresher version of the cheese. It’s softer and milder in taste.
• Asiago Pressato: Another name for the fresh version, highlighting that it’s pressed during the process to give it that soft texture.
• Asiago d’Allevo: This is the aged version of Asiago. The older it gets, the stronger and firmer it becomes.
• Mezzano: Refers to Asiago that’s been aged for a medium amount of time, so it’s not too soft but not fully hard yet.
• Vecchio: This is what they call Asiago that’s been aged for a longer time, making it hard and full of that nutty flavor.
• Stravecchio: This one is the oldest version, aged the longest, which makes it really crumbly and strong-tasting.

So, depending on how long the cheese has been aged, it can go by different names, but it’s still all Asiago at heart.

Benefits of Asiago Cheese

Here are some benefits of Asiago cheese that might surprise you:

• Good source of protein: Asiago cheese has a decent amount of protein, which helps build and repair muscles. It’s like a little energy boost for your body.
• Rich in calcium: Like most cheeses, Asiago is packed with calcium, which is super important for keeping your bones and teeth strong.
• Full of flavor: Aged Asiago has a bold taste, so you don’t need a lot of it to add flavor to your food, making it a great way to season dishes without going overboard.
• Versatile in cooking: Whether it’s young and soft or old and crumbly, Asiago can be used in so many recipes—from sandwiches to salads, or even grated over pasta.
• Contains healthy fats: It has fats that help keep you feeling full and provide energy, but like with anything, it’s good to eat in moderation.
• Lactose-friendly: The longer it ages, the less lactose it has, making the older versions easier to digest for those who are sensitive to lactose.

So, Asiago not only tastes good, but it also brings some real nutritional benefits to the table!

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Varieties of Asiago Cheese

Here are the main varieties of Asiago cheese:

• Asiago Fresco: This is the fresh version, aged for only about a month. It’s soft, creamy, and mild in flavor, perfect if you like a cheese that’s not too strong. It’s great for slicing and melting.
• Asiago Pressato: A version of Asiago Fresco that’s pressed, giving it a firm but still soft texture. It’s got that milky, smooth taste.
• Asiago d’Allevo: This is the aged version of Asiago. It can be aged anywhere from 3 months to over a year. The older it gets, the stronger and sharper the flavor becomes.
• Asiago Mezzano: Aged for about 3 to 8 months, this version has a bit more firmness and a richer, slightly nutty taste. It’s like a middle ground between soft and hard.
• Asiago Vecchio: This variety is aged for 9 to 18 months, making it harder and giving it a stronger, nuttier flavor. It’s perfect for grating over dishes.
• Asiago Stravecchio: Aged for over 18 months, this is the oldest version. It’s super hard, crumbly, and has a really bold, sharp flavor. You only need a little to add a lot of taste to your food.

Each variety has its own unique texture and taste, so there’s something for everyone depending on whether you like your cheese mild or bold.

What Does Asiago Cheese Taste Like

Asiago cheese has this amazing, distinct flavor that can change quite a bit depending on its age. When it’s young (called Asiago Pressato), it’s pretty mild and creamy, with a slightly sweet taste, almost like a mix between mozzarella and a mild cheddar. It’s soft and melts well, so it’s perfect on sandwiches, in mac and cheese, or even just on crackers.

Now, if you let it age (that’s Asiago d’Allevo), it gets harder, crumbly, and the flavor really deepens. It turns nutty, sharp, and savory, kinda like Parmesan, but with its own twist. I actually love grating aged Asiago over pasta or a salad for an extra flavor boost. It’s that kind of cheese that makes you go, “Whoa, this tastes fancy!”

One of my kids once described aged Asiago as “spicy” – which I think they meant more as “strong.” It’s got that bold kick that’s perfect when you want a cheese with some personality. So, whether you like mild or bold flavors, Asiago’s got you covered!

How Asiago Cheese is Made

Making Asiago cheese is a fascinating process that combines tradition and skill. Here’s a step-by-step look at how it’s made:

1. Milk Collection: The process starts with high-quality cow’s milk, usually from local farms in the regions of Italy where Asiago is produced. The milk is often collected in the morning when it’s freshest.
2. Pasteurization: After collecting the milk, it’s pasteurized. This means it’s heated to a certain temperature to kill off any harmful bacteria. This step helps ensure that the cheese is safe to eat and has a longer shelf life.
3. Adding Starter Cultures: Once the milk is pasteurized and cooled down, special bacteria called starter cultures are added. These cultures help develop the cheese’s flavor and texture as they ferment the milk sugars (lactose) into lactic acid.
4. Adding Rennet: Next, rennet is added to the mixture. Rennet is an enzyme that helps coagulate the milk, causing it to thicken and form curds. This is where the magic happens—the milk starts to separate into solid curds and liquid whey.
5. Curd Cutting: After the curds have formed, they are cut into small pieces. The size of the cut affects the cheese’s final texture. Smaller curds will create a firmer cheese, while larger curds will be softer. This step is crucial for the type of Asiago being made.
6. Cooking the Curds: The curds are gently cooked and stirred to help them release more whey. The temperature and cooking time will vary depending on whether they’re making fresh or aged Asiago. For aged varieties, the curds are cooked at a higher temperature.
7. Whey Drainage: Once the curds reach the desired texture, the whey is drained off. This leaves behind the solid curds, which are then pressed to remove even more whey. For some types, the curds might be pressed into molds to shape the cheese.
8. Salting: After draining, the curds are salted. This adds flavor and helps preserve the cheese. For fresh Asiago, the salt might be mixed in, while for aged varieties, the cheese is often soaked in brine or salted on the outside.
9. Molding and Pressing: The curds are then packed into molds, giving them their final shape. They are pressed to help the curds bind together and to remove any remaining whey. This can take several hours, depending on the cheese type.
10. Aging: After being molded, Asiago cheese is aged for a specific time. Fresh Asiago might only age for a few weeks, while aged Asiago can be kept for several months to over a year. During this time, the flavors develop and the texture changes.
11. Final Touches: Once the aging process is complete, the cheese is removed from the molds and sometimes coated with wax or cloth to help protect it. It’s then packaged for sale.
12. Quality Control: Throughout the process, there are strict quality controls in place to ensure that the cheese meets the high standards expected of Asiago. This includes tasting and inspecting the cheese at various stages.

So, making Asiago cheese is a blend of art and science, requiring skill and care at every step.

How To Use Asiago Cheese

Here’s how you can use Asiago cheese in different ways:

• Grated over pasta: If you’ve got some aged Asiago, you can grate it over your pasta just like Parmesan. It adds a nice, nutty flavor that makes your dish pop.
• In sandwiches: Use slices of fresh Asiago in sandwiches. It melts well and gives a creamy, mild flavor that pairs great with meats like turkey or ham.
• On a cheese board: You can serve different varieties of Asiago on a cheese board. The younger version can be enjoyed with crackers, while the aged ones go well with nuts, fruits, and honey.
• Melted on pizza: Asiago melts beautifully, so try adding it on top of pizza for a different cheesy kick.
• Mixed in salads: Shave or crumble some Asiago over your salads to add a sharp, tangy bite that balances out the greens.
• Baked into casseroles: If you’re making a casserole, add some grated Asiago for an extra layer of flavor—it’ll melt in and make the dish richer.
• Topping soups: Sprinkle some aged Asiago on top of hot soup, like minestrone or tomato soup. The sharpness adds a nice contrast to the warm, hearty flavors.
• Snacking: Enjoy it on its own! A small piece of aged Asiago is perfect as a snack, especially when you’re in the mood for something savory.

There are so many ways to use Asiago, whether it’s fresh or aged, so don’t be afraid to experiment.

Substitute for Asiago Cheese

Here are some good options if you ever need a substitute for Asiago cheese:

• Parmesan: This is probably the best substitute, especially for aged Asiago. It’s hard, crumbly, and has that similar sharp, nutty flavor. You can grate it over pasta or use it in salads, just like Asiago.
• Pecorino Romano: Another great option, though a bit saltier and sharper than Asiago. It’s made from sheep’s milk, but it works well in most recipes that call for Asiago, especially if you like a stronger taste.
• Grana Padano: Similar to Parmesan, but a bit milder. It’s a hard cheese that works well in cooking or grating, and the flavor is close to Asiago Vecchio.
• Provolone: For a fresh Asiago substitute, Provolone can be a good option. It’s a semi-soft cheese that melts nicely and has a mild flavor.
• Gruyère: If you want something with a nutty flavor but still a bit creamy, Gruyère can work as a substitute for the younger version of Asiago. It’s great for melting or using in baked dishes.
• Fontina: This cheese is also soft and creamy, like fresh Asiago, but with a slightly stronger flavor. It melts well and is perfect for sandwiches or casseroles.
• Manchego: A Spanish cheese that has a firm texture and a taste similar to aged Asiago, especially when it’s older. It’s nutty and sharp, making it a good option for grating over dishes.

So, whether you need a cheese that melts or something to grate, these substitutes can stand in for Asiago in most recipes.

Where to Buy Asiago Cheese

If you’re looking to buy Asiago cheese, here are some places you can check:

• Grocery stores: Most big grocery stores like Walmart, Safeway, or Kroger usually carry Asiago cheese in the specialty cheese section. It’s often sold near the Parmesan or other Italian cheeses.
• Cheese shops: Specialty cheese stores are a great place to find different varieties of Asiago. You can even ask for a taste before you buy and get advice on which kind would work best for what you’re making.
• Farmer’s markets: Some farmer’s markets might have local sellers offering fresh cheeses, including Asiago or similar options. You can usually find something handmade and unique there.
• Online: You can buy Asiago from websites like Amazon or other online gourmet food shops. They often offer different aged varieties, and some sites even have cheese subscription boxes, which is fun if you love trying new things.
• Italian markets: If you have an Italian or European market nearby, they will likely have Asiago cheese, and sometimes, they have the more authentic, imported kinds straight from Italy.
• Warehouse stores: Stores like Costco or Sam’s Club sometimes carry Asiago in bulk, especially the aged kind. It’s a great option if you use a lot of cheese and want a bigger quantity.
• Whole Foods: This store usually has a good selection of cheeses, including both fresh and aged Asiago. They often carry high-quality and sometimes organic options.

So, whether you prefer browsing in person or shopping online, there are plenty of places to get Asiago cheese.

How To Store Asiago Cheese

Storing Asiago cheese properly helps keep it fresh and tasty for as long as possible. Here’s how to do it:

• Use wax or parchment paper, not plastic wrap: Asiago needs to breathe a little. If you wrap it directly in plastic wrap, moisture gets trapped, which can lead to mold or a mushy texture. Wax or parchment paper allows for some airflow, preventing the cheese from sweating while still protecting it from drying out. After wrapping it in paper, place it in a resealable plastic bag or an airtight container to give it an extra layer of protection without suffocating the cheese.
• Optimal fridge storage: The best place to store Asiago is in the fridge’s cheese or vegetable drawer, where the temperature is more consistent. This prevents temperature fluctuations, which can cause the cheese to dry out or spoil faster. If your fridge doesn’t have a cheese drawer, place it toward the back of the fridge, where it’s cooler and less exposed to warm air from opening and closing the door.
• Using fresh Asiago quickly: Asiago Fresco (the young, soft version) has a higher moisture content, which makes it more perishable. You should aim to consume it within 7-10 days after opening. Always keep it tightly wrapped when not in use to avoid it becoming dry or rubbery. If you notice any dryness, cut off the dried-out part and eat the rest.
• Storing aged Asiago longer: Aged Asiago, like Vecchio or Stravecchio, is firmer and contains less moisture, allowing it to last much longer—sometimes even up to a couple of months if stored properly. Just make sure you keep checking it for any signs of mold, re-wrap it when necessary, and keep it in a consistently cool area in your fridge.
• Freezing Asiago cheese: While freezing cheese isn’t ideal because it can alter the texture (especially for soft cheeses), aged Asiago freezes better due to its lower moisture content. If you do freeze it, make sure to:
  • Wrap the cheese tightly in plastic wrap.
  • Place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
  • Label it with the date so you can keep track of how long it’s been frozen. Frozen Asiago can last up to 6 months.
  • When you’re ready to use it, let it thaw slowly in the fridge for 24 hours. Don’t rush the process by microwaving it or leaving it out on the counter.
• Cutting off mold: Mold might appear on aged cheeses over time, but this isn’t a reason to throw out the whole piece. For hard cheeses like Asiago, you can safely remove mold by cutting off at least an inch around and below the moldy spot, making sure your knife doesn’t touch the mold itself. Afterward, re-wrap the cheese in fresh paper and store it properly again. The rest of the cheese will still be fine to eat.
• Re-wrap regularly: Cheese can change over time depending on its environment. Every few days, check on your Asiago and re-wrap it with fresh parchment or wax paper. This helps maintain the right moisture balance and keeps the cheese from absorbing any odors from your fridge.
• Don’t pre-grate too much: While it might seem convenient to grate a large batch of Asiago ahead of time, it’s better to only grate what you’ll use. Pre-grated cheese dries out faster and loses some of its flavor. If you need to store grated Asiago, use a sealed container in the fridge and try to use it within a few days.

By following these detailed tips, you can enjoy the full flavor and texture of Asiago for much longer, whether you’re working with the fresh or aged variety.

Frequently Asked Questions (FAQs) About Asiago Cheese