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Asiago cheese is an Italian cheese that according to the different aging can assume different textures. It can be smooth for the fresh Asiago cheese in Italian - Asiago Pressato - or crumbly when it is aged cheese - Asiago d'allevo - whose flavor is reminiscent of sharp Cheddar and Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini or sandwiches. It is often treated as interchangable with the parmesan and romano cheeses due to their similar features.
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The only "official" Asiago cheese is produced in the alpine area of the town of Asiago where its name derives from. The city is in the province of Vicenza in the Veneto region. It is now also made in the Alpine region of Trentino which has become part of the DOP area for Asiago cheese production. Most asiago cheese in the world, however, is madeall over the world using similar techniques that produce a cheese of the same or similar flavor |
| how to make asiago cheese |
| To make fresh Asiago cheese only whole milk is used. The milk is then aged for approximately 40 days. The different types of such as Asiago dŽAllevo cheese is prepared differently in which partially skimmed, not whole, milk is used and the cheese is aged for a much longer period of time - for about three months to up to a year depending on the flavor and texture you want to reach. Asiago dŽAllevo cheese also contains small to medium holes throughout its body. Its texture also varies from semi-firm to firm depending on the time it was aged |
| Varieties |
| Fresh Asiago cheese is tender and can be used in the preparation of sandwiches and panini or as a table cheese. Aged Asiago cheese can be used for grating and as a table cheese. The aged Asiago cheese can be granular, like Parmesan or aged Gouda, and can feature a bit of a crunch due to a buildup of Tyrosine, an amino acid found in milk that crystallizes over time in aged cheeses. The more Tyrosine found in milk the higher quality the milk and a considerable amount has to be present for it to crystalize; therefore a crystalin texture is considered a sign of high quality in aged cheese. Aged Asiago cheese features a very concentrated, complex variety of flavors ranging from the fruity, to the nutty, to the pungent. Some wheels can even taste a little like toasted bread |
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| Traditional asiago |
| This cheese is available in flavors ranging from fresh to mild to aged, and the types are described by their flavor. Dolce describes a mildly spicy asiago, several months old; medio describes a stronger product, aged longer; and piccante asiago is a hard, aged cheese with a piquant flavor, suitable for grating. Piccante asiago is also enjoyed as a flavorful table cheese, eaten in paper-thin slices |
| Asiago d'Allevo |
| This is the mature, hard cheese. It is produced from skimmed raw cows' milk and sold in flat cheese wheels weighing 18 to 31 pounds (8 to 14 kg). It is marketed as fresh (fresco) asiago, aged two to three months, good for sandwiches and salads, and medium-ripe (mezzano), aged four to five months. Slow-ripened (vecchio) asiago, aged nine months or longer, is a table cheese, also suitable for cooking |
| Preparation, uses, and tips |
| Asiago is enjoyed as a complement to pasta, rice, pizza, or soup. It can also be served with hearty bread, salami, or such fruits as fresh figs or pears, and it goes well with a variety of beverages such as red wine, cranberry juice, and sparkling grape juice |
| Asiago cheese nutrition |
- Asiago cheese, 1 oz (28 g)
- Energy - calories in asiago cheese: 110 calories (460 kJ)
- Protein: 7.5 g
- Carbohydrate: 0.67 g
- Total Fat: 8.7 g
- Fiber: 0.0 g
- Excellent source of: Calcium (226 mg)
- Good source of: Phosphorus (145 mg)
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| Source: http://en.wikipedia.org/wiki/Asiago_cheese |
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