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

What is Asiago Cheese

Asiago cheese is an Italian cheese that originates from the Asiago plateau in the Veneto region of Northern Italy. It is a cow’s milk cheese that comes in two main varieties: Asiago Pressato and Asiago d’Allevo.

1. Asiago Pressato: This is a young and mild version of Asiago. It is aged for around 20 to 40 days and has a smooth texture and a relatively mild flavor. The taste is buttery, creamy, and slightly sweet.
2. Asiago d’Allevo: This is the more mature and aged version of Asiago. It is aged for a longer period, often for several months or even years. As it ages, it becomes harder and crumblier, and its flavor intensifies. The taste can range from sweet and nutty in younger varieties to more pungent and sharp in older ones.

Asiago cheese is a versatile ingredient that can be used in various culinary applications. It can be enjoyed on its own, grated over pasta, salads, or soups, and it is also commonly used in cooking and baking. The Protected Designation of Origin (PDO) status is assigned to Asiago cheese, indicating that certain production standards and geographic origin criteria must be met to use the name “Asiago.”

Other Names of Asiago Cheese

Asiago cheese is known by its traditional name, but it may also be referred to by different names or variations depending on the region or language. Here are some other names or regional variations for Asiago cheese:

1. Asiago Pressato: The younger, milder version of Asiago may simply be called “Pressato” to indicate its freshness.
2. Asiago d’Allevo: The aged and more mature version of Asiago may be referred to as “d’Allevo” or simply “Asiago Vecchio,” indicating its advanced age.
3. Asiago Fresco: Another term for the younger, fresher Asiago cheese, especially in the context of recipes or culinary descriptions.
4. Mezzano or Semi-Vecchio: These terms may be used to describe an Asiago cheese that is aged between the Pressato and d’Allevo stages, indicating a medium level of aging.
5. Formaggio Asiago: “Formaggio” is the Italian word for cheese, so you might see Asiago referred to as “Formaggio Asiago” in Italian contexts.
6. Asiago Stagionato: “Stagionato” means aged or matured, so this term is used to refer to the aged Asiago.

It’s important to note that the specific names used can vary, and the names mentioned here are some common variations. Additionally, the use of certain terms may be regulated by the Protected Designation of Origin (PDO) status to ensure the authenticity and quality of Asiago cheese.

Nutritional Value of Asiago Cheese

The nutritional values of Asiago cheese can vary based on whether it is the fresher, milder Pressato variety or the aged and sharper d’Allevo variety. Below is a general overview of the nutritional content of Asiago cheese per 100 grams:

Asiago Pressato (Fresh):

Nutrient	Amount per 100g
Calories	359
Protein	23.0g
Total Fat	29.0g
Saturated Fat	18.0g
Cholesterol	84mg
Carbohydrates	4.0g
Sugars	0g
Dietary Fiber	0g
Calcium	714mg
Sodium	1005mg

Asiago d’Allevo (Aged):

Nutrient	Amount per 100g
Calories	416
Protein	26.0g
Total Fat	34.0g
Saturated Fat	21.0g
Cholesterol	89mg
Carbohydrates	1.0g
Sugars	0g
Dietary Fiber	0g
Calcium	950mg
Sodium	1580mg

Benefits of Asiago Cheese

Asiago cheese, like many other dairy products, offers several nutritional benefits. Here are some potential benefits of Asiago cheese:

1. Rich in Calcium: Asiago cheese is a good source of calcium, a mineral essential for maintaining strong and healthy bones and teeth. Adequate calcium intake is also important for proper nerve function and blood clotting.
2. Protein Content: Asiago cheese is a protein-rich food. Protein is crucial for the growth and repair of tissues, and it also plays a role in various bodily functions, including enzyme production and immune system support.
3. Vitamin D: Dairy products, including Asiago cheese, can be a source of vitamin D, especially if the cheese is made from fortified milk. Vitamin D is important for bone health as it helps the body absorb calcium.
4. B Vitamins: Asiago cheese contains B vitamins, including B2 (riboflavin), B6 (pyridoxine), and B12 (cobalamin). These vitamins play roles in energy metabolism, red blood cell formation, and nerve function.
5. Rich Flavor for Culinary Use: Asiago cheese adds a distinct and rich flavor to various dishes. It can be used in salads, pasta, sandwiches, and more, enhancing the taste of meals.
6. Moderate Amounts of Healthy Fats: While cheese contains fats, Asiago cheese, especially the aged variety, is relatively high in healthy fats. These fats can provide a feeling of satiety and contribute to overall macronutrient balance.
7. Versatility in Cooking: Asiago cheese is versatile and can be used in a variety of dishes. Its distinctive taste can complement both savory and sweet recipes.

It’s important to note that while Asiago cheese has its nutritional benefits, it should be consumed in moderation due to its fat and calorie content. Additionally, individual dietary needs and considerations may vary, and it’s always advisable to consult with a healthcare professional or a registered dietitian for personalized nutritional advice.

Varieties of Asiago Cheese

Asiago cheese comes in two main varieties based on its aging process and flavor profiles:

1. Asiago Pressato: This is the younger and milder version of Asiago cheese. It is typically aged for around 20 to 40 days. Asiago Pressato has a smooth texture, a creamy consistency, and a relatively mild flavor. It is often characterized by a buttery and slightly sweet taste. This variety is suitable for those who prefer a less intense cheese flavor.
2. Asiago d’Allevo: This is the more mature and aged version of Asiago cheese. It undergoes a longer aging process, often for several months or even years. As Asiago d’Allevo ages, it becomes harder, crumblier, and its flavor intensifies. The taste can range from sweet and nutty in younger varieties to more pungent and sharp in older ones. The texture may also develop small crystalline bits, enhancing the overall texture and flavor.

These two varieties cater to different preferences and culinary uses. The fresher Asiago Pressato is often used for its mild flavor and smooth texture in salads, sandwiches, and as a table cheese. The aged Asiago d’Allevo is suitable for grating over pasta, risotto, soups, and other dishes where a more robust cheese flavor is desired.

It’s worth noting that within these main categories, there can be variations in flavor and texture depending on factors such as the specific production methods, the region of origin, and the aging conditions. Additionally, the terms “Mezzano” or “Semi-Vecchio” may be used to describe Asiago cheeses that fall in between the Pressato and d’Allevo varieties, indicating a medium level of aging.

What Does Asiago Cheese Taste Like

The taste of Asiago cheese can vary depending on its age. There are two main varieties: Asiago Pressato, which is younger and milder, and Asiago d’Allevo, which is aged and has a more intense flavor. Here’s a general description of the taste of each variety:

1. Asiago Pressato (Fresh):
   • Flavor: Asiago Pressato has a mild and buttery flavor.
   • Texture: It has a smooth and creamy texture.
   • Aroma: The aroma is typically mild.
2. Asiago d’Allevo (Aged):
   • Flavor: Asiago d’Allevo has a more complex and robust flavor. The taste can range from sweet and nutty in younger varieties to sharper and more tangy in aged ones.
   • Texture: It becomes harder and crumblier as it ages, sometimes developing small crystalline bits.
   • Aroma: The aroma becomes more pronounced and can be more pungent in aged varieties.

Overall, Asiago cheese is known for its versatility. The younger Asiago Pressato is often used when a milder flavor and creamier texture are desired, such as in salads or as a table cheese. The aged Asiago d’Allevo is commonly grated over pasta, risotto, and other dishes where a stronger cheese flavor is preferred.

The taste of Asiago cheese, like any cheese, is subjective, and individual preferences may vary. Exploring both varieties can provide a sense of the range of flavors that Asiago cheese has to offer.

How Asiago Cheese is Made

The production of Asiago cheese involves several steps, including milk collection, curdling, molding, salting, and aging. The process may vary slightly depending on whether the cheese being made is Asiago Pressato (fresh) or Asiago d’Allevo (aged). Here is a general overview of how Asiago cheese is typically made:

Ingredients:

• Cow’s milk
• Starter cultures (to aid in fermentation)
• Rennet (to coagulate the milk)
• Salt

Production Process:

1. Milk Collection: High-quality cow’s milk is collected from local farms. The milk may come from both morning and evening milkings.
2. Heating and Culturing: The milk is heated to a specific temperature, and starter cultures are added. These cultures consist of bacteria that initiate the fermentation process, converting lactose into lactic acid. This helps develop the characteristic flavor of the cheese.
3. Rennet Addition: Rennet, an enzyme, is added to the milk to coagulate it. This results in the formation of curds and whey. The curds are the solid portion that will become the cheese.
4. Cutting and Cooking the Curds: The curds are cut to release whey, and the mixture is slowly heated. The temperature and time at this stage affect the final texture and flavor of the cheese.
5. Draining and Molding: The curds are allowed to settle, and the whey is drained off. The remaining curds are then molded into the desired shape. For Asiago Pressato, the cheese is typically pressed lightly to remove excess whey.
6. Salting: The newly formed cheese is salted. The salt helps to enhance the flavor, act as a preservative, and influence the texture.
7. Aging (for Asiago d’Allevo): If the goal is to make Asiago d’Allevo, the cheese is transferred to a controlled aging environment. The aging process can last for several months to years, during which the cheese develops its distinct flavor, texture, and aroma. The aging conditions, such as temperature and humidity, play a crucial role in the final characteristics of the cheese.
8. Quality Control and Grading: Asiago cheese production is often subject to strict quality control measures. The cheese may be inspected, and grading is done based on factors such as texture, flavor, and aroma.
9. Packaging: Once the cheese has completed the aging process, it is packaged for distribution and sale.

It’s important to note that the production of Asiago cheese, particularly the traditional production in certain regions of Italy, is often regulated by the Protected Designation of Origin (PDO) status. This ensures that the cheese is made using specific methods and in designated geographic areas to maintain authenticity and quality.

How To Use Asiago Cheese

Asiago cheese, with its versatile flavor and texture, can be used in a variety of culinary applications. Here are some ways to use Asiago cheese:

1. Cheese Platter: Serve Asiago cheese on a cheese platter alongside other cheeses, fruits, nuts, and crackers. Pair it with a variety of accompaniments for a delightful appetizer or snack.
2. Grating and Shaving: Grate Asiago cheese over pasta dishes, salads, soups, and risottos. The aged Asiago d’Allevo, with its sharper flavor, works well for grating.
3. Sandwiches and Wraps: Add slices of Asiago cheese to sandwiches or wraps for an extra layer of flavor. It pairs well with cured meats, vegetables, and spreads.
4. Pizza Topping: Use grated Asiago cheese as a topping for pizzas. Its rich flavor adds depth to the overall taste of the pizza.
5. Baked Dishes: Incorporate Asiago cheese into baked dishes such as casseroles, gratins, and baked pasta. The cheese melts well and contributes a savory element to these dishes.
6. Cheese Sauce: Melt Asiago cheese into a creamy cheese sauce to drizzle over vegetables, pasta, or as a dip for bread and chips.
7. Salads: Toss grated or shaved Asiago cheese into salads for added flavor and texture. It pairs well with greens, fruits, and nuts.
8. Stuffed Mushrooms: Combine Asiago cheese with breadcrumbs, herbs, and garlic to create a flavorful stuffing for mushrooms. Bake until golden and enjoy as an appetizer.
9. Polenta or Risotto: Stir grated Asiago cheese into polenta or risotto during the cooking process to enhance the creaminess and flavor of these dishes.
10. Snacking: Enjoy Asiago cheese on its own as a snack. Pair it with fresh or dried fruits, nuts, or crusty bread for a satisfying snack.
11. Asiago Bread: Incorporate grated Asiago cheese into bread dough for a delicious homemade Asiago cheese bread. This adds a savory kick to your bread.
12. Omelets and Frittatas: Sprinkle grated Asiago cheese into omelets or frittatas for a cheesy and flavorful breakfast or brunch option.

Remember that the choice between Asiago Pressato and Asiago d’Allevo depends on the desired intensity of flavor, as the former is milder, and the latter is more robust. Experiment with different dishes to discover your favorite ways to enjoy Asiago cheese.

Substitute for Asiago Cheese

If you’re looking for a substitute for Asiago cheese in a recipe, you’ll want to consider cheeses with similar characteristics. The choice of substitute can depend on whether you’re looking for a milder or sharper flavor. Here are some potential substitutes for Asiago cheese:

1. Parmesan: Parmesan cheese is a good substitute for aged Asiago (Asiago d’Allevo). It has a similar firm texture and a strong, nutty flavor. Parmesan works well in pasta dishes, salads, and as a topping for various dishes.
2. Pecorino Romano: This is another aged Italian cheese with a sharp and salty flavor. Pecorino Romano can be a suitable substitute, especially in recipes where a stronger cheese flavor is desired.
3. Grana Padano: Grana Padano is a hard, aged Italian cheese with a flavor profile similar to Parmesan. It can be used interchangeably with Asiago in many recipes.
4. Fontina: For a milder option, Fontina cheese can work well. It has a semi-soft texture and a mild, nutty taste. It melts beautifully, making it a good choice for dishes like fondues or melted cheese applications.
5. Gouda: Gouda, especially the aged variety, can be a good substitute for milder Asiago (Asiago Pressato). It has a creamy texture and a slightly sweet and nutty flavor.
6. Cheddar: While cheddar has a different flavor profile, it can be used as a substitute in some dishes, especially if you are looking for a milder cheese. It melts well and is versatile in various recipes.
7. Provolone: Provolone cheese has a semi-hard texture and a mild to sharp flavor, depending on the age. It can be used as a substitute for both mild and aged Asiago in certain recipes.

Remember that while these substitutes share some similarities with Asiago, each cheese has its unique flavor and texture. The best choice depends on the specific dish you’re preparing and your personal preferences. It’s always a good idea to taste-test and adjust quantities to achieve the desired flavor profile.

Where to Buy Asiago Cheese

Asiago cheese is widely available and can be found in various places, including grocery stores, specialty cheese shops, and online retailers. Here are some common places where you can buy Asiago cheese:

1. Local Grocery Stores: Most well-stocked grocery stores carry Asiago cheese, especially in the cheese or dairy section. Look for it in both pre-packaged and deli counter options.
2. Specialty Cheese Shops: Specialty cheese shops or gourmet food stores often have a broader selection of cheeses, including different varieties and ages of Asiago. The staff at these shops may also provide recommendations based on your preferences.
3. Supermarket Deli Counters: Many supermarkets with deli counters offer a variety of cheeses, including Asiago. You can often find freshly sliced or grated Asiago at these counters.
4. Cheese Farmers’ Markets: Local farmers’ markets or artisanal food markets may have vendors selling handmade cheeses, including Asiago. This is an excellent way to support local producers and discover unique variations of the cheese.
5. Online Retailers: Numerous online retailers specialize in selling gourmet foods, including cheeses. You can find a wide range of Asiago cheese options on websites dedicated to specialty foods or larger online marketplaces.
6. Cheese Producers’ Websites: Some cheese producers or dairy farms that make Asiago cheese may sell their products directly to consumers through their websites. This can be a good way to purchase directly from the source.

When buying Asiago cheese, consider the specific type you’re looking for (Pressato or d’Allevo) and whether you prefer a milder or more aged flavor. Additionally, be aware of the cheese’s origin and quality, especially if you are looking for an authentic Asiago cheese that adheres to specific production standards.

How To Store Asiago Cheese

Proper storage helps maintain the flavor and quality of Asiago cheese. Here are some guidelines on how to store Asiago cheese:

1. Refrigeration: Asiago cheese should be stored in the refrigerator to slow down the aging and preserve its texture. Use a dedicated cheese drawer or store it in a sealed container to prevent moisture exchange with other foods in the fridge.
2. Cheese Paper or Parchment Paper: Wrap the Asiago cheese in cheese paper or parchment paper. Cheese paper allows the cheese to breathe and prevents it from drying out while maintaining optimal humidity. If you don’t have cheese paper, parchment paper is a good alternative.
3. Plastic Wrap: Alternatively, you can wrap the cheese in plastic wrap. Make sure the wrap is airtight to prevent the cheese from absorbing odors from the refrigerator.
4. Avoid airtight containers: While airtight containers are suitable for preventing the cheese from absorbing refrigerator odors, they may trap excess moisture, leading to mold growth. If you choose to use a container, make sure it has ventilation holes.
5. Temperature: Store Asiago cheese in the cooler part of the refrigerator, ideally in the 34°F to 38°F (1°C to 3°C) range. Avoid placing it in the warmest areas, such as the refrigerator door.
6. Separate Storage: If you have multiple types of cheese, store them separately. This prevents the flavors from mingling and helps maintain the distinct characteristics of each cheese.
7. Regular Inspection: Check the cheese regularly for any signs of mold or spoilage. If you notice any mold, trim off the affected area, and rewrap the cheese. If mold is present throughout the cheese, it may be best to discard it.
8. Use Cheese Paper for Cut Edges: If you’ve cut the Asiago cheese, cover the cut edges with cheese paper to preserve freshness.

By following these storage guidelines, you can help ensure that your Asiago cheese stays fresh and maintains its flavor for a longer period. Remember that the flavor and texture of Asiago may change over time, especially if it’s an aged variety, so it’s best enjoyed within a reasonable time frame.

Frequently Asked Questions (FAQs) About Asiago Cheese