What kind of cheese is asiago cheese?

Question

What can be done with that?

Answer 1

Asiago is made in the region of Vicenza and Trento, Italy. It is a traditional, farmhouse and creamy, unpasteurized, hard cheese. Originally made of ewe's milk, now is made with cow's milk only. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. The other (Asiago d'Allevo) is the mature cheese made with skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment.

Here are a few Recipes that'll introduce you to this wonderful cheese.

Asiago Cheese Dip

Ingredients:

1/3 cup light or fat-free cream cheese
1/4 cup shredded asiago cheese
1 clove garlic
1 to 2 Tablespoons chopped green onions
1 to 2 Tablespoons chopped sun-dried tomatoes
Parmesan cheese (optional)

Directions:
1. In food processor, combine 1 cup 1 percent or fat-free cottage cheese (drained as much as possible), 1/3 cup light or fat-free cream cheese, 1/4 cup shredded asiago cheese, 1 clove garlic and process until combined.

2. Stir in 1 to 2 T. chopped green onions, and 1 to 2 T. chopped sun-dried tomatoes. Spoon into small casserole dish, microwave until heated through (about 3 to 4 minutes).

3. If desired, sprinkle with Parmesan cheese and finish under broiler just until lightly browned. Let stand a few minutes before serving to thicken.

4. Garnish with green onion. Serve with thin slices of French bread (sprayed with buttery cooking spray, sprinkled with garlic salt and broiled), or crackers.


Penne With Italian Sausage and Peppers

1 (16 ounce) package penne, uncooked
1 teaspoon dried basil leaves
1 1/2 lbs hot sausage, links or sausage ring
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 1/2 cups plum tomatoes, diced
1 (15 ounce) can Italian-style tomato sauce
1/4 cup asiago cheese, shredded



1. Cook penne in large saucepan to desired doneness.
2. Add basil; toss to coat. Cover to keep warm.
3. Meanwhile, heat large nonstick skillet over medium heat until hot.
4. If using sausage ring, cut into 2 inch pieces.
5. Add sausage, bell peppers and onion to pan.
6. Cook 6 - 8 minutes or until sausage is browned, stirring occasionally.
7. Add tomatoes and tomato sauce, mix well.
8. Reduce heat to medium-low, cover and cook 13 - 15 minutes or until sausage is cooked thoroughly, stirring occasionally.
9. Serve sauce over penne, sprinkle with cheese.



French Asiago Bubble Bread

1 1/4 cups water
1 tablespoon honey
2 tablespoons olive oil
1 large egg, beaten
3 3/4 cups unbleached all-purpose flour
3/4 cup freshly grated asiago cheese
1/4 cup nonfat dry milk powder
1 teaspoon sea salt
2 teaspoons instant yeast
1/2 cup olive oil
1 tablespoon fresh crushed garlic
1/2 cup freshly grated asiago cheese



1. Dough: Place the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. At the end of the cycle, turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes.
2. Filling: Combine all of the filling ingredients (last 3 listed) in a small bowl. Set aside.
3. Assembly and Baking: Lightly oil a 9-inch round cake pan. Note: a dark-colored pan will produce bread with a crispier bottom than a light-colored, reflective pan. Divide the dough into 14 pieces and shape each into a ball. Dip each ball in the filling mixture, and lay them into the pan. Pour any remaining filling evenly over the dough.
4. Cover the pan with greased plastic wrap, and let the dough rise for 30 minutes. Bake the bread in a preheated 400°F oven for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving.



Asiago Cheese with Oven-Roasted Tomatoes
and Caramelized Onions on Focaccia

This sandwich is our most popular one at the café and is mouthwatering when grilled. It’s equally delicious as is, accompanied by a cold glass of beer. As part of a casual buffet, present it whole and let your guests cut off as much as they like.

Makes 4 large or 6 small sandwiches

* 2 1/2 Tbsp. (37.5 ml) vegetable oil
* 3 medium yellow onions, cut into thin slices
* 1/4 tsp. (1.2 ml) kosher salt
* 1/4 tsp. (1.2 ml) freshly ground black pepper
* 1/2 tsp. (2.5 ml) sugar
* 1 focaccia, 6x8-inches (15 x 20 cm)
* 4 to 8 lettuce leaves
* thinly sliced Asiago cheese, to cover bread, approximately 5 oz. (140 g)
* 1 recipe Oven-Roasted Tomatoes

1. Heat the oil in a frying pan, then add the onions and cook for 3 minutes, stirring constantly. Season the onions with the salt, pepper, and sugar. Lower the heat and continue cooking for about 20 minutes to half an hour, until the onions are a deep golden brown. Stir occasionally.

2. Cut the focaccia in half horizontally so that you have a top and bottom. Cover the lower half with lettuce, then layer with the cheese, onions, and Oven-Roasted Tomatoes. Top with the other half of the focaccia, and cut into 4 large or 6 smaller portions. Grill, if desired, on both sides until the bread is golden and the cheese is slightly melted.

3. The tomatoes and onions can be stored, separately, for about a week in the refrigerator.


Bon Appetit

Answer 2

Asiago cheese is an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese( Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) whose flavor is reminiscent of sharp Cheddar and Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini, sandwiches, or molten on a variety of dishes.

The only real Asiago cheese is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of Trentino, which has become part of the D.O.P. area for Asiago cheese production.

More at: http://en.wikipedia.org/wiki/Asiago_cheese

Answer 3

Aged Asiago is a grating cheese similar to Parmesan and Romano, but it's sweeter. There's no need to spring for a pricey Italian Asiago--our domestic knock-offs are pretty good. Don't confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft. If you're unable to find Asiago in the store, you can substitute Parmesan (a little sharper), Romano (much sharper), or dry jack cheese in its place.

Answer 4

It is a soft white Italian with a mild flavor. Use as you would mozzarella in cooking.

Answer 5

don't know but best cheese is cheddar lol or white american :)

Answer 6

http://wywy.essortment.com/asiagocheeses_rnnr.htm

Answer 7

use Ricotta instead.