Joe Ciardullo Almost everyone loves cheese, yet it may not be the healthiest of foods. The good news is there are several ways you can incorporate high-quality cheeses into a healthy everyday diet. Asiago cheese is an excellent example of high-quality cheese.
Along with the nutritional benefits of the cheese itself, part-skim asiago cheese offers high levels of calcium, which meets 12 percent of your daily calcium needs in only one ounce. In fact, just 1/4 cup of part-skim asiago cheese provides about 100 milligrams of calcium or about 25 percent of your daily needs.
This Asiago cheese recipe is the perfect way to get the classic taste of this creamy and delicious cheese.
Contents
What Is Asiago Cheese?
Asiago cheese is a creamy, hard Italian cheese with a sharp and nutty taste. It is made from cow’s milk and has a tight texture that makes it suitable for grating. Though similar to Parmesan in flavor, Asiago has a much higher fat content and lower protein content.
The name “Asiago” comes from the town of asiago in Italy’s Veneto region. The cheese has been made there since at least the 1700s, though its exact origins are unknown. In fact, there are several different varieties of asiago made in different parts of Italy, such as Grana Padano in Lombardy and Parmigiano Reggiano in Emilia-Romagna (which also produces Pecorino Romano).
The main difference between asiago and other hard cheeses like parmesan is that asiago uses pasteurized milk rather than raw milk — all other cheeses mentioned use raw milk. This means that some people may be able to tolerate asiago more easily than other aged cheeses such as aged cheddar or aged Gouda because it doesn’t contain any potentially harmful bacteria from unpasteurized milk.
What Are Some Different Varieties of Asiago Cheese?
Asiago is a hard cheese made from cow’s milk. It has a rich, creamy flavor and a slightly sweet aftertaste. It is usually sold in wedges, rounds or wheels.
Asiago cheese comes in various types, including:
- Asiago di Latte: This is the most common and mildest flavor. It’s a semi-firm, creamy cheese that has a slightly sweet taste. Asiago di Latte is aged anywhere from 6 months to 2 years and can be used in many different dishes.
- Asiago Pressato: This variety is also semi-firm, but it has more wrinkles on its rind than asiago di latte does. it also has a nuttier flavor than asiago di latte does, which makes it perfect for cooking because it melts well.
- Asiago DOP: This is the most popular type of asiago cheese and is made in Italy only by certain dairies that have been granted official permission by the government (DOC). These dairies must follow strict guidelines to ensure that the cheese meets their high standards.
8 Dishes You Should Try When Eating Asiago Cheese
Asiago cheese is a hard, cow’s milk cheese from Italy. It is commonly used in the preparation of pasta, pizza and salads. The taste of asiago cheese varies according to the type of milk used to make it. For example, if you make your own asiago cheese using whole milk, it will have a milder flavor than if you use skimmed milk or dried cream.
Making Asiago cheese at home is not difficult; however, it does require some time and patience.
1. Asiago Broccoli Bisque
Asiago cheese is made from cow’s milk and has a crumbly texture similar to Parmesan. The cheese is aged for about two months, which gives it a distinct flavor profile. To make this broccoli bisque, you’ll need to use a high-quality asiago cheese and cook the soup on low heat for several hours so that the flavors can develop fully.
2. Baked Asiago Cheese Dip
Baked asiago cheese dip is a delicious appetizer that will be loved by all. You can serve this dip with your favorite crusty bread or crackers. The recipe is very simple and easy to make. The best part is that you can make it in advance and store it in the refrigerator until you need it. You can also make this dip ahead of time, freeze it and then reheat it when needed. This dip will keep for up to three days in the refrigerator so you can enjoy it anytime during that time frame.
3. Asiago Chicken Breast
Asiago chicken breast is baked to perfection in the oven and served with a zesty lemon sauce. It is an excellent dish for family dinners or special occasions such as birthdays or holidays! This dish is really quick and easy to make, but tastes like you spent hours cooking! It’s one of our family’s favorite dishes because everyone loves it – even those who don’t usually eat chicken!
4. Cheddar and Asiago Mac and Cheese
Pasta, cheddar cheese and asiago mac and cheese. This is one of the most delicious comfort foods you can make. The combination of three different cheeses makes this mac and cheese extra creamy and delicious! It’s also very easy to make – just throw everything into a pot and let it simmer on the stovetop for about half an hour.
5. Three-cheese Risotto
Risotto is one of our favorite Italian dishes, and this recipe is a great way to enjoy it. It’s packed with flavor from three different cheeses and really easy to make! Just throw everything into a pot and let it simmer on the stovetop for about half an hour.
6. Asiago Broccoli Cheese Soup
This soup is a game-changer. It’s so rich and creamy, it will definitely warm you up on those cold winter days when you need something delicious to eat! This recipe calls for a pound of fresh broccoli, which makes it extra healthy as well as delicious.
7. Creamy Asiago Cheese Tortellini
This recipe is a great way to use up leftover tortellini. Just toss it with some asiago cheese and let it bake in the oven until golden brown on top. It’s so easy, you could make it for dinner tonight!
8. Asiago Crab Artichoke Dip
This dip is so good, you’ll want to eat it with a spoon. The asiago cheese and crab meat give this dip a great taste, while the artichoke hearts add just the right amount of moisture. This recipe calls for only six ingredients—it really couldn’t be easier!
What Does Asiago Cheese Taste Like?
Asiago cheese has a nutty, buttery flavor and a firm texture. It is made from cow’s milk and aged up to two years before being sold. The longer it’s aged, the sharper its flavor will be. This cheese goes well on salads or with fruit as a dessert topping. If you’re interested in trying this Italian favorite, here are some tips on how to select and store it:
How Should I Store Asiago Cheese?
The best way to store asiago cheese is in its original packaging. If you have to take it out of the package, put it in a covered container and refrigerate it. Asiago cheese can be stored for up to six months at 41 degrees Fahrenheit or below.
If you are buying a wedge of asiago cheese, make sure that it is wrapped tightly in plastic wrap or waxed paper before refrigerating. This will help prevent mold from forming on the outside of the wedge while keeping its inside moist and fresh.
Conclusion
The appreciation of fine cheeses has seen a renaissance in the past 20 years, as artisan and gourmet cheeses increasingly supplant grocery store staples. Recently I’ve taken to making my own cheese at home, and this simple asiago cheese recipe is one of my favorites.
Asiago, though moderately hard, is easy to make and a great cheese for beginners. It’s also a fantastic table cheese, with a sharpness that makes it pleasant in both variety and quantity.
Asiago Cheese Recipes
Equipment
- Stainless Steel Pot
- Excellent thermometer
- Cheese Knife
- Curd Stirring Ladle or Slotted Spoon
- Draining Pan or Large Colander
- A large cheese mold
- Cream of Muslin
- Pressing cheese (or 25 lbs weight)
- Cheddar Mat
Ingredients
- 6 gallons of whole milk
- 2 gallons of skim milk
- 1/2 tsp. direct-set thermophilic culture
- 1/4 cup of chilled water with 1/2 teaspoon of liquid rennet
- Cheese salt (for brining)
Instructions
- In a big saucepan over low heat, combine the milk. steadily raise the temperature to 92°F. (It ought to take around 25 minutes.)
- Sprinkle the starter over the top of the milk and whisk it in well for one full minute after letting it rehydrate for around five minutes.
- For 45 minutes, keep the milk covered and the temperature at 92°F. After this period of ripening, add the rennet and stir thoroughly for several minutes. Maintaining the temperature at 92°F for the duration of the hour-long setting period, cover it and let it sit.
- Cut the curd into 1/2-inch pieces after there is a clear split in it, then set them aside for about five minutes to rest. Bring the temperature up to 104°F gradually. When the curds reach 104°F, take them off the fire and stir them continuously for 15 minutes, until they are approximately the size of a cent.
- Reset the burner to low heat, slowly raise the temperature to 118°F, and stir constantly during the process. Stop stirring the curds when they reach this temperature and let them settle. Keep the temperature at 118°F by covering.
- When you can just see the tops of the curds, use a ladle to scoop off the remaining whey. Two Italian draining baskets are positioned on a drying rack with cheesecloth lining them. Fill the prepared molds with the heated cheese curds. Pull the cheesecloth's tails upward and over the curds. By pushing the curds into the mold a few times with the back of your palm, gently compact them.
- After filling the molds, place a follower on top of them and press for an hour at 8 pounds of pressure. The cheese is taken out, turned over, and redressed before being pressed at 8 pounds for a further 8 hours.
- Make roughly a gallon of saturated brine (32 ounces of salt to 1 gallon of water) and chill it to 50°F while the cheese is being pressed. Take the cheeses out of the molds once they have been pressed, then submerge them in the brine. For a 12-hour soak, put them somewhere chilly, like the refrigerator. During the soaking time, flip them a few times.
- Remove the cheeses from the brine and dry them with a towel. They should be put on a drying rack with a clean cheesecloth covering them. Dry the cheese in the air for a few days or until the surface feels dry to the touch. During the drying process, turn the cheese a few times.
- Put the cheeses in a basement, cave, or ripening box and lightly cover them. Retain the ripening area humid and cold. (A ideal humidity level is around 85%.) For three weeks, brush brine on the cheeses around twice a week to prevent mold growth and promote rind development. The asiago will be edible after three weeks, but you may age it for up to a year by just brushing it twice a week for that period of time.
Notes
- Use it as a topping on your favorite soup or salad
- Grate it over your pasta or pizza
- Add it to your meatballs for extra flavor
- Use it as an ingredient in your lasagna recipe
- Use it in place of Parmesan cheese when making cheese dips
