Asiago is an Italian Cheese originating from the Veneto region of North Eastern Italy, an area famous more than anything for the canal street lined city of Venice.

The name Asiago is not necessarily one of the better-known names in Italian cheese, however amongst cheese connoisseurs it is certainly well thought off.

It is a simple, lightly coloured and gently tasting cow’s milk cheese that comes in two different types. This simplicity doesn’t however prevent Asiago from being an Italian Cheese gem.

A Very Italian Sounding Name

Asiago is the name of a small town located on a plateau (area of flat land) stretching out from the foot of the Italian Alps. This plateau is also called the Asiago Plateau.

It is thought that many centuries ago, this Asiago Plateau provided good pasture for sheep. The sheep in turn produced a lot of milk, much of which was turned into cheese in order to preserve it.

Over time, the practice of keeping sheep gradually morphed into the keeping of cattle. Thus, slowly the cheese produced on this Asiago Plateau became cow’s milk cheeses.

It was of course logical to name the cheese made here Asiago after the name of the area where it is produced. In this way, the name of the cheese reflects something of its heritage. It is probably though, that this Asiago name has only been used more recently, with the original name of the cheese made in this area being Pegorin due to the fact that it was sheep’s milk cheese (Pecorino being the name for sheep in modern Italian).

The Guarantee of Quality

The name Asiago then is representative of the modern-day Asiago cheese. In the past, there would have been much variation in the cheeses produced in this Asiago region; different techniques, different types of milk; differing pasture and production conditions, all resulting in slightly different cheeses.

Standardisation is a more recent invention. In the last century or so, due to commercial pressures of producing large quantities of similar cheese, so that consumers knew what they were buying, the techniques and methods of Asiago production would have become more closely controlled.

The culmination of this standardisation was on the 12^th June 1996, when Asiago was awarded DOP status. This means that the area and ways of making Asiago were clearly defined and only cheese produced adhering to them can be considered true Asiago cheese.

So, when buying Asiago cheese, it is important to look for cheese with an official DOP marking to confirm that the cheese being bought has been made according to the set Asiago procedures and isn’t a cheap imitation.

It also means that what we know as Asiago cheese has only been recognised in its current form in more recent times.

Two Different Types

One other important point to take note of, is that not all Asiago cheese is the same. There are two different types, one of which having some different sub categories, which reflect different areas and variations in methods of production and length of ageing.

One type of Asiago is actually called Asiago d’Allevo. This name derives from the Italian word ‘allevato’ meaning raised in other words it is brought up, or matured, just like we might raise our children.

As the name suggests, this is a mature, hard sort of cheese. It is made from raw milk. There are three different sub categories depending in how long it has been matured for:

Asiago ‘Mezzano’: matured for between 3 to 8 months.

Asiago ‘Vecchio’: from between 9 to 18 months old.

Asiago ‘Stravecchio’: more than 18 months old.

As time goes by the texture of the cheese becomes harder and crumblier, the colour darkens, and the taste becomes increasingly strong and flavoursome.

The other type is called Asiago Pressato. The Pressato refers to the fact that an important part of the production process for this cheese is hydraulically pressing it in order to remove moisture before leaving it to mature. The maturation period is generally short, somewhere between 20 and 40 days.

Other differences to Asiago d’Allevo are that pasteurised milk is used, and the salting process begins straight after the solid cheese curd is extracted from the liquid milk whey, by having salt rubbed into it. Traditionally, Asiago Pressato was made in the more low-lying areas whereas Asiago d’Allevo was made in the mountains.

The resulting cheese is medium-soft, light, almost white, in colour, has some air holes and a mild, milky taste.

What To Do With Asiago

Asiago is a diverse cheese with many different uses.

Well matured Asiago d’Allevo becomes a good cheese for grating and so can be added as a flavouring and nutritious addition to many different pasta dishes, or as a cheesy topping on certain pies, flans, moussaka or lasagne.

Less well matured Asiago d’Allevo is slightly softer and not quite as strongly flavoured, so can be eaten only on its own, added to salads or used as an accompaniment for honey or fruit.

Asiago Pressato is a softer, more standard sort of cheese, with a milder flavour, so is a good option for use as basic cheese, wherever cheese is needed. It can be eaten in sandwiches for example, added to potato dishes to give a cheesiness, or even diced and mixed into pasta dishes to give a similar effect. It melts well, and relatively evenly, so could just be used in cheese on toast!

The Final Word

The possibilities with Asiago cheese are great, particularly due to the different types on offer and personal preference. The main thing to take into consideration is to make sure that the cheese you buy has a red DOP label on the packet, and that the cheese itself has the name Asiago moulded into the rind. These are the signs that indicate the cheese is true Asiago, produced in the Asiago Plateau region using traditional, strictly controlled methods and ingredients.

Some even consider Asiago to be a rival to Parmesan and Grana Padano, which is high praise indeed and goes to show why Asiago could be seen as one of the gems of Italian cheese!