The Forktionary Angle
"A versatile Italian gem that can play both a mild, meltable role or a sharp, pungent one, depending on its age."
Definition
An Italian cow's milk cheese, ranging from fresh (Asiago Fresco) with a mild, milky taste to aged (Asiago d'Allevo) with a sharp, nutty, and savory flavor.
Sensory Profile
Technical Metrics
Aging Process
Fresco (20-40 days), Mezzano (3-5 months), Vecchio (>10 months), Stravecchio (>15 months)
PDO Status
Protected Designation of Origin (Italy)
Production Origin
Originally from the Asiago plateau in Veneto, Italy
Nutrition Facts
Per 1 oz (28g)Chef’s Secret
When grating hard Asiago, allow it to come to room temperature for 15-20 minutes to make it easier to grate and enhance its flavor release.
Substitutions
Parmesan Cheese
1:1Excellent for aged Asiago, similar sharp, salty, nutty flavor.
Pecorino Romano
1:1Sharper, saltier, made from sheep's milk, good for aged Asiago.
Provolone (mild)
1:1Good for fresh Asiago, with a mild, milky flavor and good melt.
Fontina Cheese
1:1Another good melter, creamy texture, nutty and mild.
Buying Guide
For aged Asiago, look for a firm, crumbly texture and a pungent aroma. For fresh, look for a smooth, elastic texture.