Asiago is an Italian cow’s milk cheese that can assume different textures, according to its ageing, from smooth for the fresh Asiago to a crumbly texture for the aged cheese.
Fresh Asiago cheese, also called Asiago Pressato; Asiago d’allevo is semi-soft and mild flavoured.
Asiago cheese has a sweet and nutty flavour. It is beautiful for eating alone, particularly the younger Asiagos.
Aged Asiago has a more intense, nutty taste that is tasty when grated on pasta and salad.
The Asiago cheese has a flavour that is similar to Parmesan but is a bit nuttier and creamier.
Fresh Asiago is actually semi-soft and mild flavored. When it is aged, for upwards of 9 months, it develops a sharper flavor. It is a cheese that can be, eaten alone.
Interesting to note that the Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy.
The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than a thousand years.
However, traditionally, it was made from sheep’s milk, but today it is produced from unpasteurised cow’s milk.
