Ingredients Guide

Asiago cheese, a beloved Italian cheese, offers a complex flavour profile and a delightful versatility in the kitchen. From its roots in the Asiago region to its presence on cheese boards worldwide, this guide will take you on a journey through everything Asiago. Learn about cooking techniques, storage tips, nutritional value, and flavour pairings to make the most of this delicious cheese.

Asiago Cheese: A Comprehensive Guide

1. History of Asiago:

Asiago cheese originates from the Asiago plateau in the Veneto region of northeastern Italy. Its history dates back over a thousand years, with documented production as early as the 10th century. Initially, Asiago was made from sheep's milk, but today it's commonly made from cow's milk. The cheese's production developed amongst alpine farmers, originally using milk that was left over, and the cheese was often consumed by those farmers.

Over time, techniques have evolved. The cheese's popularity has expanded to include various ages, from fresh and mild (Asiago Pressato) to aged and sharp (Asiago d'Allevo). Asiago's popularity has spread throughout the world, and its flavour and texture have been adapted and modified.

2. Cooking Techniques:

Asiago's versatility makes it an excellent ingredient for various cooking methods:

• How to cook Asiago (general overview): Asiago can be melted, grated, shredded, or crumbled, depending on the dish. It's a great addition to sauces, gratins, and sandwiches. Use it fresh or aged according to your preference.
• How to prepare Asiago for cooking: The preparation of Asiago is typically very straightforward. The rind is usually edible but can be removed if preferred. Cut, grate, or shred the cheese as needed. It is often best to take it out of the fridge 30 minutes before use to allow the cheese to come to room temperature.
• How to grill Asiago: Asiago can be grilled, especially the younger varieties, as it melts well. Place slices or wedges on a grill pan or directly on the grill (with care, as it may stick) until it begins to melt and brown slightly. It is best to grill Asiago on a medium heat, and to prevent it from sticking to the grill, consider using a grill pan.
• How to bake Asiago: Asiago can be baked into gratins or used as a topping for bread or vegetables. Crumble or grate it over your dish and bake until golden and bubbly. It is a versatile cheese that works well in a variety of bakes.
• How to sauté Asiago: Add shredded or cubed Asiago to sautéed vegetables or pasta dishes near the end of cooking to allow it to melt and coat the ingredients. For a stronger flavour, consider an aged version of the cheese.

3. Ingredient Preparation:

• How to cut Asiago: Use a sharp knife to cut Asiago. For slices, hold the knife at an angle and apply gentle pressure. For cubes, cut the cheese into a block and then cut the block into the size you require. Be careful as the cheese can be crumbly.
• How to dice Asiago: Cut the Asiago into slices, then stack the slices and cut them into strips. Finally, cut across the strips to create small cubes.
• How to mince Asiago: Mincing Asiago isn't common, as its texture is more suited to grating or shredding. If you want to mince it, use a very sharp knife and a gentle rocking motion on a cutting board.

4. Storage:

• How to store Asiago: Wrap Asiago tightly in wax paper or parchment paper and then in a layer of plastic wrap or a resealable bag. Store it in the cheese drawer of your refrigerator.
• How long does Asiago typically last under different storage conditions?: Properly stored Asiago can last for several weeks. Fresh Asiago (Asiago Pressato) might last for up to 2-3 weeks, while aged Asiago (Asiago d'Allevo) can last for a month or even longer.

5. Substitutions:

• What are good substitutes for Asiago if it's unavailable or if someone has an allergy?: Good substitutes for Asiago include:
  • Parmesan: Offers a similar sharp, nutty flavour.
  • Grana Padano: Another hard Italian cheese with a slightly milder flavour.
  • Pecorino Romano: A sharp, salty cheese, similar to an aged Asiago.
  • Dry Monterey Jack: A good melting cheese.

For those with dairy allergies or intolerances, consider using a plant-based parmesan alternative.

6. Nutritional Information:

• Asiago nutrition facts (calories, macronutrients, vitamins, and minerals): Asiago is a good source of protein and calcium, but it is also high in fat and sodium.

  • Calories: Approximately 400 calories per 100g (This varies slightly depending on the age of the cheese)
  • Protein: Around 29g per 100g
  • Fat: Roughly 31g per 100g
  • Carbohydrates: Negligible
  • Calcium: A good source; around 800mg per 100g
  • Vitamin A, Vitamin B12, and Riboflavin: Present in moderate amounts.

• What are the key health benefits (or allergies and sensitivities) of consuming Asiago?:

  • Benefits: Asiago is a good source of calcium, which is important for bone health. It also provides protein and some vitamins.
  • Allergies and Sensitivities: Asiago is made from cow's milk and is not suitable for those with dairy allergies. It is high in sodium, so it should be consumed in moderation by those with high blood pressure. Some people may also be sensitive to the lactose content, though this is often lower in aged cheeses.

7. Pairing:

• What flavors and ingredients go well with Asiago in culinary applications? Provide specific examples: Asiago pairs well with a wide array of flavours. Consider these pairings:
  • Fruits: Apples, pears, grapes, and figs.
  • Vegetables: Roasted asparagus, mushrooms, spinach, and tomatoes.
  • Nuts: Walnuts, pecans, and almonds.
  • Meats: Prosciutto, salami, and chicken.
  • Other Cheeses: Pair with other cheeses for a cheese board.
  • Wine: A full-bodied Italian red like a Barolo or a Pinot Grigio.
  • Recipes: Great in pasta dishes, such as a carbonara, or as a topping in salads.

8. Cleaning and Washing:

• How to wash Asiago properly to remove dirt and contaminants: Unlike some fruits or vegetables, Asiago doesn't need to be washed. If the outside of the cheese has any visible mould, you can gently scrub it with a damp cloth and remove any mold before consumption.

9. Ripeness:

• How to tell if Asiago is ripe. Asiago cheeses are often aged for different lengths of time. Fresh Asiago (Pressato) is often quite mild and moist, while aged Asiago (d'Allevo) has a more firm, granular texture with a sharper flavour.

• When is Asiago in season? Asiago is available year-round, making it a readily accessible cheese.

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