What Does Asiago Cheese Taste Like?
Asiago cheese offers a spectrum of flavors depending on its age: fresh Asiago (Asiago Fresco) is mild, milky, and slightly sweet, while aged Asiago (Asiago Stagionato) develops robust, nutty, and tangy notes with increasing sharpness as it matures.
Asiago Cheese: A Deep Dive
Asiago, a beloved cheese hailing from the Veneto region of Italy, is far more complex than its simple name suggests. Understanding its diverse flavor profiles and characteristics requires exploring its origins, production, and the factors that influence its unique taste. Let’s embark on a flavorful journey into the world of Asiago.
Asiago’s Heritage and Production
The Asiago Plateau, nestled in the foothills of the Italian Alps, is the birthplace of this esteemed cheese. Originally made from ewe’s milk, Asiago cheese now primarily utilizes cow’s milk. The production process, meticulously regulated to maintain quality and authenticity, significantly impacts the final product. Here’s a simplified overview:
- Milk Collection: Fresh, high-quality milk is collected from local farms.
- Coagulation: Rennet is added to the milk, causing it to coagulate and form curds.
- Cutting and Cooking: The curds are cut into small pieces and cooked, a process that controls moisture and texture.
- Molding and Pressing: The curds are transferred to molds and pressed to remove excess whey.
- Salting: The cheese is brined in a salt solution, contributing to its flavor and preservation.
- Aging: The cheese is aged for varying periods, resulting in different varieties.
Two Primary Asiago Styles: Fresco and Stagionato
The duration of the aging process is the defining factor that differentiates Asiago Fresco (fresh) from Asiago Stagionato (aged). These represent the two main styles readily available to consumers.
Asiago Fresco (Fresh Asiago): Aged for a minimum of 20 days, Asiago Fresco boasts a delicate, creamy flavor with subtle hints of sweetness. Its texture is smooth and elastic.
Asiago Stagionato (Aged Asiago): Aged for months or even years, Asiago Stagionato offers a firmer texture and a more intense, complex flavor profile. It is further classified based on aging time:
- Mezzano: Aged 3-8 months, offering a balanced flavor with both sweet and savory notes.
- Vecchio: Aged 9-18 months, exhibiting a sharper, more pronounced flavor and a slightly crumbly texture.
- Stravecchio: Aged over 18 months, characterized by a robust, intense flavor and a hard, granular texture. Expect notes of nuts and a noticeable salty bite.
Factors Influencing Asiago Flavor
Several key elements contribute to the distinctive flavors of Asiago cheese:
- Milk Quality: The type and quality of milk used are paramount. Milk from grass-fed cows in the Asiago region imparts unique terroir characteristics.
- Rennet Type: Different types of rennet (animal, vegetable, microbial) can subtly alter the flavor profile.
- Aging Environment: The temperature and humidity of the aging cellars play a crucial role in flavor development.
- Aging Time: As previously discussed, the length of aging is the most significant factor determining the final flavor.
Beyond the Basics: Serving Suggestions
Asiago’s versatility makes it a delightful addition to a wide range of culinary applications.
- Asiago Fresco: Enjoy it sliced in sandwiches, melted on pizzas, or crumbled into salads. Its mild flavor pairs well with fresh vegetables and light herbs.
- Asiago Stagionato: Grate it over pasta dishes, use it in gratins, or enjoy it on a cheese board alongside fruits, nuts, and cured meats. Its robust flavor complements stronger flavors and adds depth to any dish.
Common Mistakes When Buying and Storing Asiago
- Confusing Asiago d’Allevo with Pressato: Ensure you are buying the right type; “Pressato” refers to fresh Asiago, “d’Allevo” refers to aged Asiago.
- Improper Storage: Wrap the cheese tightly in cheese paper or plastic wrap and store it in the refrigerator to prevent it from drying out. Avoid storing it near strong-smelling foods.
- Freezing: Freezing Asiago is generally not recommended, as it can alter the texture and flavor. If freezing is necessary, wrap it tightly and use it as soon as possible after thawing.
Frequently Asked Questions About Asiago Cheese
What is the difference between American Asiago and Italian Asiago?
While American producers create Asiago-style cheese, authentic Italian Asiago PDO (Protected Designation of Origin) must be produced in the designated region of the Asiago Plateau using traditional methods and adhering to strict quality standards. The Italian version often boasts a more complex and nuanced flavor due to the terroir and adherence to tradition.
Is Asiago cheese a hard or soft cheese?
This depends on the aging. Asiago Fresco is considered a semi-soft cheese, while Asiago Stagionato becomes increasingly hard and granular as it ages. Stravecchio Asiago is a hard cheese.
What is the best way to serve Asiago cheese?
The best way to serve Asiago depends on its age. Fresh Asiago is excellent at room temperature or slightly chilled, while aged Asiago can be served at room temperature to allow its flavors to fully develop.
Can Asiago cheese be substituted in recipes?
Yes, depending on the desired flavor profile. Fresh Asiago can be substituted with other mild, creamy cheeses like mozzarella or Monterey Jack. Aged Asiago can be replaced with Parmesan or Pecorino Romano for a sharper, saltier flavor, although the texture might differ.
How long does Asiago cheese last?
Unopened Asiago cheese can last for several weeks in the refrigerator. Once opened, it is best consumed within 1-2 weeks to maintain its freshness and flavor.
Is Asiago cheese lactose-free?
While not completely lactose-free, aged Asiago contains significantly less lactose than fresh Asiago due to the aging process. People with mild lactose intolerance may be able to tolerate aged Asiago in small quantities.
What wine pairs well with Asiago cheese?
Asiago Fresco pairs well with light-bodied white wines like Pinot Grigio or Sauvignon Blanc. Aged Asiago complements more robust red wines like Chianti or Cabernet Sauvignon.
Is Asiago cheese vegetarian?
The vegetarian status of Asiago cheese depends on the type of rennet used. Some producers use animal rennet, while others use vegetable or microbial rennet. Check the label or ask the cheesemaker to confirm the rennet source.
Does Asiago cheese melt well?
Asiago Fresco melts very well and is often used in gratins and pizzas. Aged Asiago melts less readily, but it can still be used in cooked dishes for its flavor.
What are the nutritional benefits of Asiago cheese?
Asiago cheese is a good source of protein and calcium. It also contains vitamins A and B12. However, it is relatively high in fat and sodium, so it should be consumed in moderation.
How can I tell if Asiago cheese has gone bad?
Signs of spoilage include a sour or ammonia-like smell, a slimy texture, or the presence of mold. If you observe any of these signs, discard the cheese.
Where can I buy authentic Asiago cheese?
Specialty cheese shops, Italian delis, and some supermarkets are the best places to find authentic Asiago cheese, particularly Asiago PDO. Look for the PDO seal to ensure it is produced in the Asiago region of Italy.