Asiago Cheese

Asiago is a distinguished Italian cheese originating from the Asiago plateau in the Veneto region. It is a hard cheese, known for its dense texture and varying flavors depending on its aging period. Younger Asiago, known as Asiago Pressato, is semi-soft with a smooth, creamy texture and a mild, slightly sweet flavor. As it ages, transforming into Asiago d'Allevo, it becomes harder, more crumbly, and develops a sharper, more pronounced taste. The cheese's rind is typically thin and hard, with a natural, straw-yellow color that deepens with age. Asiago is celebrated for its versatility in culinary applications, from grating over dishes to being a key ingredient in traditional Italian recipes.

Asiago cheese has a rich history that dates back to around 1000 AD in the Asiago plateau. Originally made from sheep's milk, the production shifted to cow's milk in the 1500s due to the changing agricultural practices in the region. This transition marked a significant evolution in the cheese's flavor and texture, leading to the varieties we know today. Asiago has been granted Protected Designation of Origin (PDO) status, ensuring that only cheese produced in the designated area of the Veneto and Trentino regions can bear the name. This cheese is a staple in Italian cuisine and a symbol of the region's cheesemaking heritage.

Asiago cheese is made from cow's milk, which is heated and then curdled using rennet. The curds are cut, cooked, and pressed into molds, where they are salted and left to age. The aging process varies: Asiago Pressato is aged for 20 to 40 days, resulting in a softer cheese, while Asiago d'Allevo is aged for a minimum of 3 months and up to over a year, developing a harder texture and more complex flavors. The cheese is regularly turned and brushed during aging to ensure even maturation and to develop its characteristic rind.

Asiago's flavor profile varies significantly with age. Younger Asiago offers a mild, buttery, and slightly sweet taste with a smooth, creamy texture. As it ages, the cheese becomes more intense, with nutty, tangy, and sometimes slightly spicy notes, accompanied by a firmer, crumblier texture. The aroma also intensifies, becoming more pungent and complex with age.

Asiago pairs wonderfully with a variety of foods and beverages. Younger Asiago complements light white wines, such as Pinot Grigio, and is excellent with fresh fruits and light salads. Aged Asiago matches well with full-bodied red wines like Cabernet Sauvignon and can be served with cured meats, olives, and crusty bread. For a unique pairing, try Asiago with a hoppy IPA or a rich, dark beer. It also melts beautifully, making it a great addition to risottos, pastas, and fondues.