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