Asiago Cheese: A Taste of Northern Italy
Asiago is one of Italy’s most renowned cheeses, originating from the Asiago Plateau in the Veneto and Trentino-Alto Adige regions. With its PDO (Protected Designation of Origin) status, this versatile cheese offers a variety of textures and flavors, depending on its aging process. From mild and creamy to sharp and crumbly, Asiago is a favorite in kitchens and cheese boards around the world.
What Is Asiago Cheese?
Asiago is a cow’s milk cheese that comes in two primary types:
Asiago Fresco (Pressato):
Aged for 20–40 days, this version has a soft, creamy texture and a mild, buttery flavor.
Often used in sandwiches, salads, or as a table cheese.
Asiago Stagionato (D’Allevo):
Aged for 4–24 months, it develops a firmer texture and a more robust, nutty flavor.
Perfect for grating over pasta or enjoying with wine.
A Brief History of Asiago
The history of Asiago dates back to the Middle Ages, when cheesemakers in the Asiago Plateau initially used sheep’s milk to craft the cheese. By the 16th century, cow’s milk replaced sheep’s milk as the primary ingredient, giving Asiago its distinct character.
Over centuries, Asiago became a cornerstone of northern Italian cuisine. Its PDO status ensures that only cheeses produced in specific areas using traditional methods can bear the name Asiago.
How Asiago Is Made
Asiago is crafted using high-quality cow’s milk from the Alpine pastures of the Veneto and Trentino regions. The process varies slightly depending on the type:
For Asiago Fresco:
Cheesemakers heat the milk, add natural rennet, and press the curds into molds.
The cheese is aged briefly to retain its soft texture and delicate flavor.
For Asiago Stagionato:
The curds are cut smaller and pressed more firmly.
Aging takes place in temperature-controlled environments, allowing the cheese to develop a more intense flavor.
Culinary Uses of Asiago
Asiago is a versatile cheese that enhances many dishes. Here’s how you can enjoy it:
Asiago Fresco:
Slice it for sandwiches or panini.
Cube it for salads or antipasti platters.
Melt it in creamy sauces or atop pizzas.
Asiago Stagionato:
Grate it over pasta, risotto, or soups.
Shave it onto roasted vegetables or carpaccio.
Pair it with cured meats and fruits for a cheese board.
Pairing Asiago Cheese
Pairing Asiago with the right accompaniments enhances its flavors:
Wine:
Fresco: Light whites like Pinot Grigio or Prosecco.
Stagionato: Bold reds like Barolo or Amarone.
Bread: Serve with crusty Italian bread or focaccia.
Condiments: Pair with fig jam, honey, or a drizzle of aged balsamic vinegar.
Where to Find Authentic Asiago Cheese
Authentic Asiago can be found at Italian specialty stores or online. At Bottega Italiana, we offer PDO-certified Asiago cheese sourced directly from the Veneto and Trentino regions.
Why You’ll Love Asiago
Asiago is more than just a cheese—it’s a symbol of Italy’s rich culinary heritage. Whether enjoyed fresh or aged, its versatility and distinct flavor make it a must-have for cheese lovers everywhere.
Have you tried Asiago cheese? Share your favorite ways to enjoy it in the comments below!
Photo by Marco Cattaneo, CC BY-SA 4.0, via Wikimedia Commons