Asiago cheese facts for kids

Quick facts for kids Asiago
Other names	Asiago Pressato Asiago d'allevo
Country of origin	Italy
Region	Veneto, Trentino
Town	Asiago
Source of milk	Cows
Pasteurized	No
Texture	Hard
Certification	PDO 1996

Asiago is a type of cheese made from cow's milk. It was first made in Italy. This cheese can feel different depending on how long it has been aged.

Fresh Asiago is called Asiago Pressato. It has a smooth texture. Older Asiago is called Asiago d'allevo and has a crumbly texture.

You can grate aged Asiago over salads, soups, pastas, and sauces. Fresh Asiago is great for slicing into panini or sandwiches. You can also melt it on different foods. Asiago cheese is known as a Swiss-type or Alpine cheese.

Asiago cheese is made in many countries, including Italy, the U.S., and Australia.

In Italy, Asiago has a special protection called "Protected Designation of Origin" (DOP). This means that true Asiago cheese from Italy must be made in a specific area. This area is around the mountains of the Asiago plateau in the regions of Veneto and Trentino-Alto Adige.

Asiago cheese is very important to the Veneto region. The special DOP area where the milk is collected and the cheese is made covers four provinces in northeast Italy: Vicenza, Trento, and parts of Padua and Treviso. If Asiago cheese is made and aged in dairies above 600 meters (about 1,968 feet) using milk from farms also above 600 meters, it can be called "Product of the Mountains."

Over time, people from Italy moved to other countries. They brought their cheese-making skills with them. Because of this, Asiago cheese is now made all over the world. The name "asiago" can describe a style of cheese that can be made anywhere.

History of Asiago Cheese

Between the 900s and 1400s, farmers on the Asiago plateau mostly raised sheep. They used the sheep for wool and to make savory cheeses.

Around the 1500s, farmers started raising more cows instead of sheep. This was because of new farming methods. By the 1800s, cow's milk had mostly replaced sheep's milk for making cheese in this area.

During this time, traditional cheese-making methods got better. They spread from farms to smaller dairies in the Asiago area. Asiago cheese was mostly made on the Asiago Plateau until the 1800s. After that, people started making it in nearby lowland areas and in Trentino.

Wars also played a part in spreading Asiago cheese. The Asiago area was near the border with the Austrian Empire. It saw many battles during different wars, including the First and Second World Wars. These events caused many people to leave the area.

Italian immigrants brought Asiago cheese to the United States in the 1920s. It became very popular in the late 1900s and early 2000s. You might know it from shredded cheese mixes or as a topping on an "asiago bagel."

In 1979, a group called the Consorzio Tutela Formaggio Asiago was formed in Italy. Their job is to make sure Asiago cheese is made well. They also help people in Italy and other countries learn about the cheese.

Different Kinds of Asiago

There are two main types of Asiago cheese: Pressed Asiago and Asiago d'Allevo.

How Pressed Asiago is Made

This type of Asiago is made using fresh whole milk.

• First, the milk is heated to about 35°C (95°F).
• Then, special ingredients like rennet are added to make the milk thicken.
• The thick milk, called curd, is mixed and partly cooked.
• The curd is broken into small pieces, about the size of a nut.
• It's cooked again at about 45°C (113°F).
• This mixture is then put into molds with holes.
• Next, salt is rubbed on the cheese.
• The molds are pressed, usually with a machine, for about four hours.
• After pressing, the cheese rounds are wrapped with plastic bands. These bands put the "Asiago" brand on the cheese.
• The cheese is then put in a special room for two to three days to dry.
• Finally, the bands are taken off, and the cheese is soaked in salty water for two days.
• The cheese then rests in a dry place for 20 to 40 days.

A finished wheel of Pressed Asiago is round, about 30 to 40 cm (12 to 16 inches) wide and 15 cm (6 inches) tall. It usually weighs 11 to 15 kg (24 to 33 lbs). It has a thin, stretchy rind. The inside is soft, buttery, and white or slightly yellow.

How Asiago d'Allevo is Made

Asiago d'Allevo.

This type is made using a mix of whole milk and skimmed milk.

• First, the raw milk is heated to about 35°C (95°F).
• Rennet and other ingredients are added to make it thicken.
• The thick curd is mixed and partly cooked.
• The curd is broken into very small pieces, like grains of rice.
• It's cooked two more times, up to 40°C (104°F) and 47°C (117°F).
• The cheese mixture is taken off the heat and stirred.
• Then, it's put into molds lined with cloth to form its shape.
• It rests for a few hours and is turned over many times.
• Next, the last of the liquid (whey) is removed, and the special DOP logo is put on the side. This takes at least 48 hours, and the cheese wheels are turned often.
• The cheese is then salted. This can be done by rubbing salt on it or by soaking it in salty water.
• The last step is aging. This takes at least 60 days and must happen in the area where the cheese is from. The storage rooms have controlled temperature (10-15°C or 50-59°F) and humidity (80-85%).

Asiago d'Allevo is classified by how long it is aged:

• Asiago Mezzano (middle Asiago): Aged for 4 to 6 months. It has a firm texture, a straw-yellow color, and a slightly sweet taste.
• Asiago Vecchio (old Asiago): Aged for 10 to 16 months. It has a hard texture, a straw-yellow color, and a more bitter taste.
• Asiago Stravecchio (very old Asiago): Aged for 15 months or more. It is very hard and grainy, amber-colored, with a bitter and spicy taste.

What is Protected Designation of Origin?

In Europe, Asiago cheese is a "D.O.P." product. This stands for Denominazione di Origine Protetta, which means "Protected Designation of Origin" (PDO). This rule means that for a cheese to be called "authentic" Asiago in Europe, it must be made in its specific home area in Italy. It also has to follow special rules for how it's made.

Outside of the European Union, the name "asiago" is often used more generally. This means that "asiago" can describe a type of cheese that is made in many places, not just Italy.

See also

In Spanish: Asiago (queso) para niños