Does Asiago Cheese Melt? A Deep Dive into This Versatile Dairy Product
Yes, Asiago cheese does melt, but the melting behavior depends significantly on the age and type of Asiago. Fresh, or “pressato” Asiago, melts easily, while aged, or “d’allevo” Asiago, melts less readily and may crumble instead.
Understanding Asiago Cheese: A Background
Asiago, named after the Italian town in the Veneto region, is a cow’s milk cheese available in two primary forms: pressato (fresh) and d’allevo (aged). Understanding these distinctions is crucial to predicting its melting characteristics. The production process, aging, and resulting moisture content heavily influence how Asiago reacts to heat. This affects its suitability for different culinary applications.
Fresh vs. Aged Asiago: Key Differences
The crucial element in understanding Asiago’s meltability is appreciating the distinction between its two main forms:
Asiago Pressato (Fresh): This version is aged for a relatively short period, typically around 20-40 days. It has a smooth, creamy texture and a mild, slightly tangy flavor. The higher moisture content contributes to its excellent melting properties.
Asiago d’Allevo (Aged): This Asiago is aged for a longer period, ranging from several months to over a year. As it ages, it loses moisture, develops a firmer, sometimes crumbly texture, and acquires a sharper, more intense flavor. This reduced moisture makes it less prone to melting smoothly.
The Science of Melting Cheese
Melting cheese is a complex process involving the breakdown of the cheese’s protein structure and the separation of fats. Several factors influence how well a cheese melts:
- Moisture Content: Higher moisture generally leads to better melting.
- Fat Content: Adequate fat helps the cheese to become creamy and smooth when heated.
- Acidity: Cheeses with higher acidity tend to resist melting.
- Protein Structure: The specific protein composition of the cheese plays a critical role.
As aged Asiago loses moisture and its protein structure becomes more rigid, it doesn’t melt as readily.
Asiago’s Melting Point and Behavior
The melting point of Asiago, like other cheeses, isn’t a fixed temperature but rather a range. However, it typically begins to soften around 130-150°F (54-66°C). Pressato Asiago will flow and become stringy, while d’Allevo may soften slightly but is more likely to brown and release oil.
Here’s a table summarizing the melting behavior of different Asiago types:
| Cheese Type | Aging Time | Moisture Content | Melting Behavior | Best Use |
|---|---|---|---|---|
| Asiago Pressato | 20-40 days | High | Melts readily, becomes stringy and creamy | Grilled cheese, pizza toppings, fondue |
| Asiago d’Allevo (Mezzano) | 3-8 months | Medium | Softens but may release oil; less stringy than pressato | Gratin dishes, sauces |
| Asiago d’Allevo (Vecchio) | 9+ months | Low | May brown and crumble rather than melt smoothly | Grated over pasta, cheese boards, snacking |
Common Mistakes When Melting Asiago
- Overheating: Exposing Asiago to excessively high heat can cause the fats to separate, resulting in a greasy and unappetizing texture, especially with aged varieties.
- Using Only Aged Asiago for Melting: Relying solely on d’Allevo for melting applications will likely lead to disappointment. Its crumbly texture doesn’t lend itself to smooth melting.
- Not Grating or Shredding First: Grating or shredding Asiago before melting helps to increase its surface area, promoting more even and consistent melting.
- Not Combining with Other Cheeses: Mixing Asiago with other melting cheeses, such as mozzarella or provolone, can improve the overall melting properties and flavor profile of a dish.
Tips for Melting Asiago Successfully
- Choose the Right Type: Select pressato for optimal melting.
- Grate or Shred: Increase surface area for even melting.
- Use Moderate Heat: Avoid high temperatures to prevent burning and oil separation.
- Combine with Other Cheeses: If using aged Asiago, blend it with better-melting cheeses.
- Monitor Closely: Watch carefully to prevent overcooking.
Frequently Asked Questions (FAQs)
Can I use aged Asiago in a grilled cheese sandwich?
Aged Asiago (d’Allevo) is not ideal for grilled cheese on its own, as it doesn’t melt well and can become dry. However, you can combine it with a good melting cheese like Monterey Jack or Havarti to add flavor without compromising the melty texture.
What’s the best way to melt Asiago for a cheese sauce?
For cheese sauce, fresh Asiago (pressato) is the better option. Grate it finely and add it to a béchamel sauce over low heat, stirring constantly until melted. Avoid boiling the sauce, as this can cause the cheese to separate.
Can I freeze Asiago cheese?
Fresh Asiago does not freeze well due to its high moisture content; it will likely become crumbly and lose its texture. Aged Asiago can be frozen but may also become slightly crumbly. It’s best to use frozen Asiago for cooking, where the texture is less critical.
How does Asiago compare to Parmesan in terms of melting?
Parmesan, like aged Asiago, is a hard, aged cheese with low moisture content. Neither melts particularly well on its own. They are best used grated as a topping or flavoring agent. Neither are suitable for dishes requiring melted cheese.
What are some good cheese pairings with Asiago?
Asiago pairs well with cheeses that offer contrasting textures and flavors. Consider cheeses like creamy brie, sharp cheddar, or tangy goat cheese. The pairing depends on whether you are assembling a cheese board or creating a recipe.
What are the best dishes to use melted Asiago in?
Fresh Asiago is fantastic in dishes like pizza, panini, fondue, and creamy pasta sauces. It adds a subtle tang and creamy texture. Avoid using aged Asiago in these applications unless combined with other cheeses.
How can I tell if Asiago is fresh or aged?
Fresh Asiago (pressato) has a smooth, pale yellow appearance and a springy texture. Aged Asiago (d’Allevo) is typically darker yellow, has a firmer texture, and may have visible crystals. The label should also indicate whether it is fresh or aged.
What is the shelf life of Asiago cheese?
Fresh Asiago has a relatively short shelf life, usually around 1-2 weeks in the refrigerator. Aged Asiago can last much longer, several months if properly stored in the refrigerator. Always check for signs of spoilage, such as mold or a strong ammonia smell.
How does the aging process affect Asiago cheese?
The aging process significantly alters Asiago. As the cheese ages, it loses moisture, develops a firmer texture, and its flavor becomes more intense and complex. Enzymes break down proteins and fats, contributing to the development of unique flavor compounds.
Does Asiago taste different depending on its age?
Yes, the taste of Asiago varies considerably with age. Fresh Asiago has a mild, milky, and slightly tangy flavor. Aged Asiago develops a sharper, nuttier, and more pronounced flavor. Older varieties may even have a slightly spicy or piquant taste.
What’s the best way to store Asiago cheese?
Store Asiago cheese wrapped tightly in parchment paper and then in plastic wrap or a reusable container in the refrigerator. This helps to prevent it from drying out and absorbing odors from other foods.
Can I use Asiago in place of mozzarella?
While both can be used on pizza, fresh Asiago is the better substitute for mozzarella. Aged Asiago would be too strong and not melt in the same way. While the flavor will be different, it still will melt and provide some stretch.