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Asiago DOP
 Asiago cheese is a nutty flavored cheese
that is named for a region in Italy where it was first
produced, known as the Asiago High Plateau, which lies within the
Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by
farmers in this region for use locally, now, it is manufactured commercially in
northeast Italy, the Asiago DOP (Denominazione d'Origine Protetta - Protected
Origin Denomination) specifically in the provinces of Vincenza e Trento, Padua, and
in Treviso where the Asiago High Plateau lies.
Asiago cheese is produced in two forms: fresh Asiago,
also known as Pressato, and mature Asiago, which is
called Asiago dŽAllevo. Fresh Asiago has an off-white color and is milder in
flavor than Asiago dŽAllevo. Asiago dŽAllevo also has a more yellowish color and
is somewhat grainy in texture.
To make fresh Asiago cheese only whole milk is
used, and it is then aged for approximately 40 days. Meanwhile, to produce Asiago
dŽAllevo cheese, partially skimmed, not whole, milk is used and the
cheese is aged for a much longer period of time – anywhere from three months to
up to a year depending on the flavor and texture desired. Asiago dŽAllevo cheese
also contains small to medium holes throughout its body. Its texture also varies
from semi-firm to firm depending on how long it is aged.
Both types of Asiago cheese are known as
"mountain cheese", this nickname arises from the fact that it is
produced from cows that graze on lush, mountain pastures. As a
result, the cows produce thick and rich milk that serves as the backbone for
making these full-flavored cheese. Asiago cheese also holds certification by a
cheese consortium, which ensures that the cheese is produced under certain
guidelines in order for it to meet high quality standards.
This cheese takes its name from an ononymous plateau which was already renowned for its
fertile pastures in the year 1000. In the Middle Ages, only sheep were raised on
the Asiago plateau and it was not until the sixteenth century that cattle were
introduced, chiefly in response to a popular preference for cheese made from
cow's milk. Asiago is a semi-cooked cow's milk cheese. There are two types of
Asiago on sale: "Asiago di Allevo" and "Asiago Pressato", made according to
different manufacturing techniques. The area of production covers a large number
of town districts in the provinces of Trento, Padua, Vicenza and Treviso.
Recipes
COTOLETTE
DI VITELLONE BIANCO CON COPPA PIACENTINA E ASIAGO
LASAGNE CON
ASPARAGI BIANCHI DI CIMADOLMO
Pasticcio
di fusilli in teglia |
