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cooking

Cheese: Asiago

Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. 

I love munching on it by itself and find myself going to the fridge for a slice more often than I should.

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Milk

Cow

Origin

Italy

Aged

Yes, often 3 months.

Aroma

Milky and mild. You can tell it is a cow cheese.

Taste

Milky and not particularly salty.

Texture

Young it is semi-firm and it becomes crumbly with age.

Look

Yellow interior with visible openness.

Serving

I love it as a table cheese and in toasted sandwiches. Asiago melts well so it is very versatile.

Manufacturing and Salting Method

Handmade/traditional cheese making methods are used. The curds are partially cooked, then  pressed into moulds, dry salted and finally brine salted prior to a short ageing process.

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Wine

Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.

Here are some more posts about cheese: 

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