Asiago cheese
Asiago cheese is a type of cheese originating from Italy, specifically the Alpine region. It is named after the area of its origin, the Asiago Plateau. Asiago cheese is a PDO (Protected Designation of Origin) product under the laws of the European Union, which means that only cheese produced in the designated area using specific methods can be called Asiago cheese.
History[edit | edit source]
Asiago cheese has a long history dating back to around the year 1000 AD. It was originally made by shepherds in the Asiago Plateau area. The cheese was initially made from sheep's milk, but by the 16th century, due to a significant increase in cattle farming in the region, cow's milk began to be used instead.
Production[edit | edit source]
The production of Asiago cheese involves a specific process. The milk is heated and rennet is added to coagulate it. The curd is then cut into small pieces and heated again. After this, the curd is pressed into molds and left to mature. The maturation period can vary, resulting in different types of Asiago cheese.
Types of Asiago Cheese[edit | edit source]
There are two main types of Asiago cheese: Asiago Pressato and Asiago d'Allevo. Asiago Pressato is a fresh cheese made from whole milk. It has a soft, creamy texture and a sweet, delicate flavor. Asiago d'Allevo is a mature cheese made from skimmed milk. It has a firmer texture and a more robust flavor. The maturation period for Asiago d'Allevo can range from two months to over a year.
Culinary Uses[edit | edit source]
Asiago cheese is versatile in its culinary uses. It can be grated and used as a topping for pasta, pizza, and salad. It can also be sliced and served with bread or crackers. In addition, Asiago cheese can be melted and used in a variety of cooked dishes.
See Also[edit | edit source]
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