What is Asiago cheese? It is an Italian cow’s milk cheese from the Veneto region that ranges from smooth and mild when fresh to crumbly and sharp when aged. This guide covers how it tastes, how it melts, and what to make with it.
Where does Asiago come from?
Asiago takes its name from the Asiago Plateau in northeastern Italy. Cheesemaking in the area dates back to around the year 1000, although those early cheeses were made with sheep’s milk. Cow’s milk gradually took over as cattle farming expanded around the 1500s.
Today, the production area for Asiago PDO includes the provinces of Vicenza and Trento and parts of Padua and Treviso. That means its protected production area extends beyond Veneto into neighboring Trentino.
What Does PDO or DOP Mean?
PDO stands for Protected Designation of Origin. DOP is the Italian abbreviation for the same designation.
For Asiago PDO, the designation connects the cheese to a defined production area and specific production rules. It covers where the milk comes from and where the cheese is made and matured. Look for the PDO or DOP identification when you want cheese produced under those rules
Aged vs Fresh Asiago
| Type | Milk used | Maturation | Flavor and texture |
|---|---|---|---|
| Fresh Asiago, or Pressato | Whole cow’s milk | At least 20 days | Mild, milky, supple, and sliceable |
| Fresh Asiago Reserve | Whole cow’s milk | From 40 days | A more matured version of the fresh style |
| Asiago Mezzano | Partially skimmed cow’s milk | 4–10 months | Firmer, with a more developed savory flavor |
| Asiago Vecchio | Partially skimmed cow’s milk | 10–15 months | More intense and increasingly crumbly |
| Asiago Stravecchio | Partially skimmed cow’s milk | More than 15 months | Strong, mature flavor and a friable texture |
How Asiago Is Made
Asiago is made from cow’s milk that is curdled with rennet, pressed, salted, and aged. How long it ages decides whether it is a soft, mild cheese or a hard, crumbly one.
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What Does Asiago Cheese Taste Like
Fresh Asiago tastes mild and slightly sweet, like fresh milk. Aged Asiago tastes nuttier, sharper, and more savory. Compared to Parmesan, Asiago is nuttier and creamier, and Parmigiano Reggiano is usually a little sharper and more crumbly.
Does Asiago Cheese Melt Well?
Fresh Asiago melts very well, which makes it a good choice for sauces, dips, and sandwiches. Aged Asiago is drier, so it melts less smoothly and can turn grainy if you heat it too high. A few habits help.
- Keep the heat low once the cheese goes in.
- Grate your own cheese, since pre shredded cheese often has anti caking agents.
- Add the cheese a handful at a time.
- Pair aged Asiago with a mild melting cheese such as Monterey Jack, which keeps the sauce creamy while the Asiago adds its nutty, sharp flavor.
How to Use The Asiago Sauce
This sauce is the anchor for several "real food" meals. If you’ve already tried my creamy sauces, this one sits right between a classic blush sauce and a richer cheese sauce in terms of flavor and texture. Here is how you can pair it with other recipes on my site-
- The Ultimate Comfort Pasta Stir this sauce into Fresh Homemade Pasta and top it with Cheesy Meatballs. The salty punch of the Asiago cuts through the richness of the meatballs for a restaurant-quality dinner.
- Gourmet Turkey Burgers Skip the slice of cold cheddar. Pour a ladle of warm Asiago sauce over my Two Ingredient Turkey Burgers just before serving. It keeps the lean turkey meat moist and adds a savory finish.
- Creamy Enchiladas For a twist on Tex-Mex, use this sauce instead of red salsa on Spiced Pork Enchiladas. It creates a rich, Suiza-style white enchilada that is incredibly satisfying.
- Italian Nachos Try my Asiago Cream sauce on my Italian nachos.
- Spinach Casserole Try a drizzle of the asiago cheese sauce over my Spinach Casserole for instant comfort food.
Tips for Buying and Using Asiago
- Check the label to see whether the cheese is fresh or aged, since they cook differently.
- Buy a wedge and grate it yourself for the smoothest melting.
- Wrap leftover Asiago in parchment or wax paper and refrigerate it so it can breathe.
- Use aged Asiago in small amounts, since its flavor is strong.
FAQs
Asiago is nuttier and creamier than Parmesan, and its texture ranges from smooth to crumbly depending on its age. Parmigiano Reggiano is usually a little sharper and more crumbly.
Yes, both are good substitutes for the flavor, though they are drier. If you are making a sauce, keep a mild melting cheese such as Monterey Jack in the recipe for creaminess.
Asiago comes from the Asiago plateau in the Veneto region of northern Italy, and it has been made there for around a thousand years.
Keep Asiago refrigerated at 40°F or below. Leave unopened cheese in its original packaging and follow the manufacturer’s directions. After opening, protect it from drying out and absorbing refrigerator odors. For a cut wedge, cheese paper is a useful option. If you use parchment or wax paper, add an outer bag or container rather than leaving the paper-wrapped cheese exposed to the refrigerator’s dry air.
Buy aged Asiago for grating and for sauces where you want a nutty, sharp flavor. Buy fresh Asiago for slicing and melting. My asiago cheese sauce uses aged Asiago with Monterey Jack.
Now that you know what Asiago cheese is, you can choose the right type for the job. Fresh Asiago slices and melts easily, and aged Asiago adds a nutty, sharp flavor to pasta and sauces. Keep the heat low when you melt it, and it stays smooth. Try it in my asiago cheese sauce for an easy start.
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