Category: Cutting Terms
- Hard Italian cheese with a rich nutty flavor. It is made from whole or part-skim cow's milk, and comes in small wheels. It is among the best substitutes for Parmigiano-Reggiano. This Italian cheese originally came from the Province of Vicenza. Asiago is served in two different forms. The aged cheese (more than one year) is hard and is considered a grating cheese, like Parmesan or Romano. The younger variety, when still soft, is used on cheese trays and antipasto presentations. The hard, aged asiago has a full, rich, almost nutty, flavor. The softer, younger cheese is milder in flavor. In the past asiago was made with ewe's milk. Today, most types are produced using cow's milk. For a refreshing change, substitute grated asiago for Parmesan in your favorite recipe. It enhances salads, pastas, and pizzas.
Submitted on: Wed, 09-Jun-2010, 09:07