Asiago cheese
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Asiago is produced in multiple countries around the world including Italy, the United States, and Australia.
In Italy, Asiago has a protected designation of origin, as Asiago was originally produced around the alpine area of the Asiago plateau, in the regions of Veneto and Trentino-Alto Adige. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular cheese in the DOP area where it is produced. The DOP production area is strictly defined: It starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago plateau and the Trentino's highlands. The DOP designated area where the milk is collected and Asiago DOP cheese is produced extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than above sea level, using milk from farms also more than above sea level, is entitled to the additional label "Product of the Mountains".
Over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from Italy. As such, production of the cheese has spread around the globe and the term "asiago" describes a style of cheese that can be produced anywhere.
History
Between the 10th and 15th centuries, sheep raising was the predominant agricultural activity in the Asiago plateau – which was known for its pastures – the purpose of which was the production of savory cheeses, and wool production, destined for the textile works of the near valley. In the 1700s Asiago production was expanded to surrounding areas; by the 18th and 19th centuries during long maturation Asiago d'Allevo was produced. It wasn't until the early 1900s that the shorter maturation Asiago Pressato was produced.Bartolomeo Platina wrote "goat's milk is excellent, ewe's milk is next, with cow's milk is in third place".
Asiago was introduced into the United States by Italian immigrants in the 1920s and became well known in the late 20th and early 21st centuries for its use in shredded cheese blends and as a topping on the eponymous "asiago bagel".
Varieties and production
Pressed Asiago
This type is produced by using fresh whole milk. The first step is heating milk at. Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked. The curd is broken into many little pieces, whereupon the curd is cooked again at approximately. Later, this mixture is poured into molds with perforated walls; afterwards there is a first dry salting and then the mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with plastic bands and are placed in a room called "Frescura" for two to three days to dry.At this point the bands are removed to allow one last curing by a bath in brine for a period of two days. Then the forms are allowed to rest in a dry environment for a period ranging from 20 to 40 days. The finished cheese has a cylindrical shape with a diameter of and height about. The average weight of a wheel is. The rind is thin and elastic; the paste inside is soft, buttery, white or slightly yellowish.
Asiago d'Allevo
This type is produced by using a mixture of whole milk and skimmed milk. First the raw milk is heated to about and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked; the curd is broken into many small parts. At this stage there are two other firings: to. The paste is removed from the heat and stirred with a large whisk, then the curd is extracted and placed into molds lined with cheese cloth for forming. It is divided up and left to rest for a couple of hours on a draining table and then the cheese is turned several times. Next, in the pre-salting stage, the last whey is removed and the DOP logo is impressed onto the side. This process takes a couple of days and during this time the wheels are turned several times. The cheese is then salted in one of two ways, either by spreading salt over the surface of the cheese or by soaking it in brine. The last step is the ageing process, which lasts at least 60 days and must take place within the area of origin, and is done in warehouses where the storage temperature and relative humidity are meticulously controlled.According to the duration of ageing, Asiago d'Allevo is classified as follows:
- Asiago Mezzano : 4 to 6 months of aging; compact paste, straw-colored and sweetish taste.
- Asiago Vecchio : 10 to 16 months of aging; hard paste, straw-colored and bitter taste.
- Asiago Stravecchio : 15 or more months of aging; very hard and grainy paste, amber-colored with a bitter and spicy taste.
Protected designation of origin