#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.