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Asiago cheese is one of Italy's most beloved dairy treasures, a versatile staple that has migrated from the rugged slopes of the Altopiano di Asiago in the Veneto region to gourmet kitchens worldwide. While many recognize its name on a bagel or a menu, true Asiago is a complex, regulated product with a history spanning over a thousand years, as artisanal food culture continues to surge, understanding the nuances of "Denominazione di Origine Protetta" (DOP) Asiago is essential for any culinary enthusiast.
Whether you prefer a cheese that is mild and buttery or one that is sharp, crumbly, and intensely aromatic, Asiago offers a spectrum of flavors that few other cheeses can match. This guide explores the meticulous production methods, the distinct aging categories, and the best ways to enjoy this Italian masterpiece.
The Origins and Heritage of Asiago
The story of Asiago begins in the 10th century on the Asiago Plateau, an area of lush pastures in the foothills of the Alps. Originally, the cheese was made from sheep's milk, but as cattle farming became dominant in the region during the 15th century, cow's milk became the primary ingredient. This transition marked the birth of the Asiago we know today.
To protect the integrity of this heritage, Asiago was granted DOP status by the European Union. This means that for a cheese to be legally called "Asiago," it must be produced within specific provinces in Italy—Vicenza, Trento, and parts of Padua and Treviso—following strict traditional methods overseen by the Consorzio Tutela Formaggio Asiago.
Understanding the Two Main Varieties
Asiago is unique because it is effectively two different cheeses in one name, depending on how it is processed and how long it is aged.
1. Asiago Pressato (Fresh Asiago)
Asiago Pressato is made from whole milk and is "pressed" (hence the name) to remove excess moisture. It is aged for a very short period, typically between 20 to 40 days. The result is a cheese with a pale, straw-colored interior and a thin, elastic rind.
- Flavor Profile: Sweet, milky, and buttery with a delicate aroma of fresh cream.
- Texture: Soft, springy, and easy to melt.
2. Asiago d'Allevo (Aged Asiago)
Asiago d'Allevo is made from skimmed milk and is aged for much longer periods. This variety is further categorized by the duration of its maturation:
- Asiago Mezzano: Aged for 4 to 6 months. It has a firm texture and a sweet-savory balance.
- Asiago Vecchio: Aged for 10 to 15 months. It becomes harder, grainier, and develops a nutty, intense flavor.
- Asiago Stravecchio: Aged for over 15 months. This is the "extra aged" version, featuring a crumbly texture and a piquant, complex finish similar to a high-end Parmesan.
Culinary Uses and Food Pairings
The versatility of Asiago makes it a favorite among chefs. Because the fresh and aged varieties behave differently, they serve distinct roles in the kitchen.
Cooking with Asiago Pressato: Due to its excellent melting properties, fresh Asiago is ideal for pizzas, paninis, and creamy pasta sauces. It provides a rich, gooey texture without overpowering other ingredients like fresh herbs or mild vegetables.
Cooking with Asiago d'Allevo: Aged varieties are better suited for grating over soups, risottos, or polenta. Asiago Stravecchio, in particular, adds a deep umami punch to salads or can be enjoyed on its own as part of a sophisticated charcuterie board.
Pairing Suggestions: For a fresh Asiago, pair with light white wines like Pinot Grigio or a crisp Prosecco. For the aged varieties, opt for robust red wines such as Amarone or a full-bodied Cabernet Sauvignon. In terms of food pairings, aged Asiago shines alongside honey, dried figs, and crusty artisanal bread.
Health and Nutrition
Like many traditional Italian cheeses, Asiago is a nutrient-dense food. It is an excellent source of high-quality protein and calcium, essential for bone health. Interestingly, during the aging process of Asiago d'Allevo, the lactose content naturally decreases, making the aged varieties often more tolerable for those with mild lactose sensitivities.
Frequently Asked Questions (FAQ)
What is the main difference between Asiago and Parmesan?
While both are Italian cheeses, Asiago (especially Pressato) is much softer and creamier than Parmesan. Aged Asiago Stravecchio is closer to Parmesan in texture but tends to have a more pronounced nuttiness and a different piquant profile due to the specific milk and cultures used in the Veneto region.
Is the rind of Asiago cheese edible?
The rind of Asiago Pressato is thin and technically edible, though it doesn't offer much flavor. For Asiago d'Allevo, the rind becomes very hard and waxy during aging; it is best to remove it before eating, though it can be tossed into soups or stews to add flavor, much like Parmesan rinds.
How should I store Asiago to keep it fresh?
To prevent the cheese from drying out or absorbing fridge odors, wrap it tightly in wax paper or parchment paper, followed by a layer of plastic wrap. Store it in the vegetable crisper drawer of your refrigerator where the temperature and humidity are most stable.
Can I freeze Asiago cheese?
You can freeze Asiago, but it may change the texture, making it more crumbly. It is best to grate the cheese before freezing and use it specifically for cooking or melting rather than fresh eating.
Conclusion
Asiago is more than just a cheese; it is a reflection of the alpine landscape and centuries of Italian craftsmanship. From the young and vibrant Pressato to the wise and complex Stravecchio, there is an Asiago for every palate and every dish. By choosing DOP-certified Asiago, you are not only ensuring the highest quality for your meal but also supporting a traditional way of life that has thrived for a millennium.
Disclaimer: This article provides general information about food and nutrition. Individuals with specific dietary restrictions or allergies should always check labels for DOP certification and consult a nutritionist if necessary.