Asiago is an Italian cheese that according to different
aging can assume different textures from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese
(Assiago d'allevo) similar to an aged Gouda and Parmesan. Asiago is by law required to come from the Co-ops, specialized
groups of local dairies, only from the areas of Vicenza and Trento and selected areas of Padua and Treviso. These co-ops
are highly regulated to ensure first-rate grass fed cow's milk. This cheese features a complex variety of flavors ranging
from fruity to nutty to pungent.
is a fresh cheese, semi-soft in texture and very mild in flavor. It works well as a mild table or melting cheese or when used
in sandwiches. The consistency and texture resemble yogurt cheeses but the flavor is more complex, tangy, and buttery but
not overwhelmingly rich.
Asiago d'allevo is the
mature and firmer cheese that is labeled with three different names, depending on how long it ages:
1) "Asiago Mezzano"
- Aged at least 3 months
2) "Asiago Vecchio" - Aged at least 1 year
3) "Asiago Stravecchio"
- aged over 1 year
The Asiago d'allevo varieties
are often grated as a table cheese for salads, soups, and pastas.