Asiago

Ah-see-ah´-go

Asiago derives its name from a small town in northern Italy. In Italy, asiago usually means asiago fresco (fresh), which has a mild flavor and semi-hard texture. In Wisconsin, cheesemakers age asiago to develop sharper flavors, similar to a blend of aged cheddar and parmesan flavors. This aging also changes the texture of the cheese from elastic and firm to hard and granular.

107

Awards

& counting...

View awards

Appearance

Pale yellow

Texture

Fresh: elastic, firm Medium: firm Aged: hard, granular

Flavor

Fresh: Clean, mild Medium: More intense Aged: Buttery, nutty; similar to parmesan

Serve.

Grate asiago over lavosh, focaccia and other flat bread dough and bake as usual. Grate over salads, soups, vegetables, pasta and pizza. Try topping seafood with grated asiago, then broil. Aged asiago makes a wonderful dessert cheese when served as is with walnuts and dried apricots.

Pair.

Beer: Ciders & Fruit Beers, Stout, Pilsner, Pale Ale, Weiss Beer, Brown Ale, Belgian Ale

Wine: Cabernet Sauvignon, Chianti, Pinot Noir, Merlot, Red Zinfandel, Riesling, Sauvignon Blanc, Beaujolais, Pinot Gris, Syrah/Shiraz, Sake - Medium Dry, Rioja Red, Malbec

Spirit: Scotch, Rye Whiskey

Exchanges

Romano

Performance Notes - For easier cutting, bring hard cheeses to room temperature. Score the wax and rind with a paring knife before cutting. Use a hand wire or double-handled cheese knife to cut bulk asiago into wedges. Traditionally, the color of the wax on asiago indicates flavor: clear or white suggests mild; brown suggests medium; and black suggests aged.