| rdfs:comment | - Wikipedia Article About Asiago on Wikipedia Asiago cheese is a hard aromatic Italian cheese with a crumbly texture, whose flavor is reminiscent of sharp Cheddar and Parmesan. It is often used in salads, soups, pastas, and sauces. It was originally made only in the Dolomite Mountains region of northern Italy, near the town of Asiago. It can be used for grating and as a table cheese. This cheese is granular, like Parmesan, but a bit more pungent in flavor. An American-made asiago is also available. It is among the best substitutes for Parmigiano-Reggiano.
- Asiago 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, including bagels. Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
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| abstract | - Wikipedia Article About Asiago on Wikipedia Asiago cheese is a hard aromatic Italian cheese with a crumbly texture, whose flavor is reminiscent of sharp Cheddar and Parmesan. It is often used in salads, soups, pastas, and sauces. It was originally made only in the Dolomite Mountains region of northern Italy, near the town of Asiago. It can be used for grating and as a table cheese. This cheese is granular, like Parmesan, but a bit more pungent in flavor. An American-made asiago is also available. It is among the best substitutes for Parmigiano-Reggiano.
- Asiago 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, including bagels. Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines. 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 meters (~2000 ft) 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 totally different taste.
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