Asiago cheese

FRESH ASIAGO CHEESE

Fresh Asiago cheese, known also as pressed

Asiago, is made of full-cream milk and
matured for at least 20 days. The colour is
white or pale straw yellow, it is characterised
by marked and irregular eyes and has the
flavour of new milk; it is delicate and
pleasant and melts in the mouth leaving an
irresistible sweet and slightly acidulous
flavour.
 Proces of making Pressed Asiago cheese
This type is produced by using fresh whole milk.
The first step is heating milk at 35 °C (95 °F).
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 (of the
size of a nut), whereupon the curd is cooked again at approximately 45 °C (113 °F). 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 (which put the brand Asiago
around the entire form) and are placed in a room called "Frescura" for two to three days to
dry. At this point the bandages 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 30–40 cm and height about
15 cm. The average weight of a wheel is 11–15 kg .The rind is thin and elastic; the paste
inside is soft, buttery, white or slightly yellowish.
 PHYSICAL CHARACTERISTICS
MATURING - At least 20 days

CRUST -Thin and flexible

FORM - Cylindrical with a straight or slightly convex side; flat or almost flat surfaces

MASS- Marked and irregular eyes, white or pale straw yellow in colour

FLAVOUR - Delicate and pleasant

WEIGHT- 11 - 15 Kg
 Wine&Food
How to serve it mating

How to serve it :
When offering Asiago Some ideas to enjoy
Pdo for tasting, it is it: ASIAGO Fresh Pdo
advisable to present a -Dandelion honey
portion of the cheese -Dog Rose berries jam
with the label clearly -Little strawberries
visible or with the mustard
writing stamped onto -Light white wine
the rind so that it is
recognisable. ASIAGO Seasoned
Pdo
-Honeydew
-Elder jam
-Figs mustard
-Rich red wine
 Uses and tips for Asiago cheese

•Grate Asiago into a bowl of soup, such as minestrone, or add the rind as the soup
cooks and discard before serving.

•Add grated Asiago to bread dough for a savory treat -- make into bagels, rolls or
ciabatta.

•Add grated or thinly sliced Asiago to salad -- it complements those made with bitter
greens and fruit well.

•Top roasted vegetables, such as broccoli, tomatoes or summer squash with grated
Asiago.

•Top roasted chicken breast with grated Asiago and brown under the broiler.

•Include on a cheese plate with fresh fruit and crackers.