Asiago is one of the best cheeses in Italy! It is made using traditional Italian cheesemaking methods which gives it a unique and authentic taste.
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RPV37: Making Asiago Pressato
The cheese is made from whole cow's milk that is heated and curdled with rennet to separate the liquid whey from the solid curds. The cheese is then shaped and matured for various periods of time depending on the desired flavor and texture.
Fresh Asiago is soft and mild with a creamy texture and subtle flavour. It is perfect for snacking adding to salads or sandwiches and melting on pizza or pasta dishes. Aged Asiago on the other hand is hard and crumbly with a more intense flavour that becomes sharper and nuttier as it ages. It is ideal for grating over pasta risotto or soups and pairs well with full-bodied red wines.
Asiago is perfect for grating. Asiago also melts and has a smooth texture and is therefore considered a Swiss cheese. Aged Asiago is perfect for grating over pasta dishes and adds a rich nutty flavor to classic Italian dishes such as pasta carbonara fettuccine alfredo or lasagna.
