December 25, 2009, Newsletter Issue #245: Asiago
Tip of the Week
Asiago is made in the Alpine region of Veneto and in the province of Trento. There are two types of cheese: Asiago d'Allevo and Asiago Pressato.
Asiago d'Allevo is slightly straw-yellow in color and a half hard-fat cheese with many small to medium holes. It has a somewhat sharp flavor. Blocks weigh from 17.6-26.5 pounds and take up to 24 months to ripen. Depending on the degree of ripening, you can use this cheese for either grating on certain pastas or it can also be eaten at the end of a meal.
Asiago Pressato is the same in color but a mild hard cheese. It has an irregular hole formation and is used strictly as an eating cheese.
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