Definitions for "Asiago cheese"
Keywords:  parmesan, ewe, nutty, cow, rind
(ah-see-ah-go): An Italian cheese with a mild, delicate tang and a thin, supple yellow rind. Originally ewe's milk, now usually made of cow's. Parmesan or Romano are suitable substitutes. [ Home ] [ Hospitality / Culinary Books - MUST Reads ] [ Search Gourmet Vegetarian ] [ Vegetarian Resources ] [ Vegetarian & Vegan Recipes ] [ Vegetarian Glossary ] [ Culinary Seasoning Guide For Popular Herbs ] [ Veggie Talk ] [ About Daniel Hughes - Gourmet Vegetarian Chef, Recipes and Resources, Vegetarian Cookbook ] [ Online Education ] Copyright © var mydate=new Date() var year=mydate.getYear() if (year 1000) year+=1900 document.write(year)
A whole, semi-cooked cow's milk cheese typical of  Veneto and Trentino in Northern Italy.  It is yellow in color, has a glossy rind and a mild nutty flavor, which intensifies with aging.  Suitable for grating when aged over 1 year.  Asiago cheese is certified by the Italian Consortium designated to protect the quality and origin of Asiago cheese.
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.