Asiago ( /ɑːsiˈɑːɡoʊ/) is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavor is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe.
As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below), the only "official" Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely used cheese in the DOP area where it is produced. The production area is strictly defined: it starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago Plateau and the Trentino's highlands. The officially designated area where the milk is collected and Asiago DOP cheese is produced, extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 metres above sea level, using milk from farms also more than 600 meters above sea level, is entitled to the additional label “Product of the Mountains". Many imitations of Asiago, however, are produced elsewhere using different techniques and cultures that produce a cheese of a similar aspect but with a different taste.
Other articles related to "asiago cheese":
... Asiago cheese is an Italian D.O.P ... product (Denominazione di Origine Protetta), equivalent to a Protected Designation of Origin (PDO) ...
Famous quotes containing the word cheese:
“A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milks leap toward immortality.”
—Clifton Fadiman (b. 1904)