#19 – Asiago

Asiago cheese facts:

  • Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy.
  •  The cheese-making tradition in the provinces of  Vicenza and Trento dates back to more than thousand years.
  • Traditionally, it was made from sheep’s milk but today it is produced from unpasteurized cow’s milk.
  • Depending on how long it is aged, Asiago cheese can have different flavors and textures. Fresh Asiago has a smooth texture, mild flavor and white color. When aged at least six months, Asiago cheese is crumbly in texture, has a more pungent flavor and is a light yellow color.
  • There are two types of Asiago: the first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. The other (Asiago d’Allevo) is the mature cheese made with skimmed milk.
  • 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.
  • Asiago cheese is low in fat and rich in protein, with approximately 305 grams of protein per one kilo of cheese.
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