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Asiago Cheese
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It was originally made only in the Dolomite Mountains region of northern Italy, near the town of Asiago . It can be used for grating and as a table cheese. This cheese is granular, like Parmesan, but a bit more pungent in flavor. An American-made asiago is also available.


VARIETIES


Traditional asiago


This cheese is available in flavors ranging from 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.


BUYING AND STORING TIPS


Extra-hard cheeses, well wrapped and refrigerated, can be stored for several months.


AVAILABILITY


Asiago is widely available in large health food, grocery, and specialty stores, both in wedges and grated.

HISTORY

Asiago cheese was first developed in a village in northern Italy called Asiago.


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.


NUTRITIONAL HIGHLIGHTS


  • Asiago cheese, 1 oz (28 g)

  • Energy: 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)


Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.