Generality
Asiago (in local dialect “pegorin”) is a national cheese that enjoys the DOP (Protected Designation of Origin) recognition. It takes its name from the homonymous Venetian city of Asiago, located on one of the most famous plateaus in Italy.
The first historical traces of Asiago date back roughly to the year 1000 AD, but it is reasonable to think that its invention is much older (perhaps prior to the Republic of Venice). In fact, it has been shown that the inhabitants of the Altopiano dei Sette Comuni have practiced pastoralism for essentially dairy purposes since the dawn of time.
Nutritional Characteristics
Asiago falls into the second of the VII fundamental food groups, that of milk and its derivatives.
Its dietary function is to provide proteins rich in essential amino acids, calcium, phosphorus and vitamin B2 (riboflavin).
Asiago is a cheese made from whole or partially skimmed cow's milk; therefore, it contains a fairly high amount of lipids. Not surprisingly, the calories come mainly from lipids, followed by peptides and finally from small amounts of carbohydrates. Fatty acids contained in Asiago cheese are mainly saturated, proteins with a high biological value and simple carbohydrates (lactose).
Fibers are absent and cholesterol is abundant.
The saline profile of Asiago does not differ from the average of cheeses and abounds in calcium, phosphorus and sodium.
As far as vitamins are concerned, retinol and its equivalents (vitamin and provitamins A), B2 (riboflavin) and K2 (menaquinones of bacterial origin) are particularly present. Vitamin B12 should be abundant.
Due to its energy richness, Asiago does not lend itself to the diet of overweight subjects. Also, due to the exuberance in saturated fatty acids and cholesterol, this cheese should be avoided by people suffering from hypercholesterolemia.
Like most aged cheeses, Asiago also contains considerable quantities of sodium, an aspect definitely contraindicated in the case of primary arterial hypertension (especially for sodium-sensitive subjects). Furthermore, the abundance of minerals (including phosphorus, potassium and calcium) makes Asiago a food unsuitable for certain types of renal impairment.
Asiago contains small amounts of lactose; therefore, it should not be consumed by the most sensitive intolerant (on the other hand it is a very subjective aspect). There are no traces of gluten and for this reason it can be contextualized in the celiac diet.
Being a derivative of milk, Asiago is not included in the foods allowed in the vegan diet; moreover, the traditional one uses rennet of animal origin (obtained from the calf's stomach), so it should also be excluded from the diet of lacto-ovo vegetarians.
The average portion of Asiago (as a dish) is about 70-120g (250-430kcal).
Gastronomy
The asiago is used as a dish in itself, an ingredient for elaborate recipes or simply grated over pasta.
The wine pairing varies according to the type:
- Fresh and fat Asiago: sweet white wine.
- Fresh and lean Asiago: dry, white or red wine.
- Aged and cooked Asiago: dry red wine.
- Spicy Asiago: old and robust wine.
For information on possible recipes, please visit the page: Recipes with Asiago cheese.
Carasau bread pie with stracchino courgettes and Asiago
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Variety of Asiago
Asiago can also be classified on the basis of seasoning and type.
- Seasoning:
- Asiago Mezzano: about 3-8 months.
- Asiago Vecchio: generally no later than 18 months.
- Asiago Stravecchio: at least two years.
- Types:
- Asiago d "allevo: used as a table or grating cheese, it is a semi-fat with semi-cooked paste. It is produced only with cow's milk obtained from two milkings, one of which skimmed for surfacing, or from a single partially skimmed milking (always for outcrop). The acidity can be natural or induced with enzymes. It is salted dry or in light brine. The seasoning is that of a middleman or an old / very old. The shape is cylindrical with a low heel, straight and with flat sides. It can reach 8-12kg in weight. The height is 9-12cm and the diameter 30-36cm. It has a smooth and regular crust. The pasta of the mezzano is compact, with scattered holes and of small or medium size; the color is slightly straw yellow. The taste is sweet . The old / stravecchio pasta is grainy, with a conchoidal split, with scattered holes and of small or medium size, straw-colored; the flavor is characteristic and fragrant. The "asiago d" allevo has a percentage of fat on the dry matter equal to 24%.
- Pressed Asiago: used only as a table cheese, it is fat with a semi-cooked paste. It is produced only with cow's milk from two milkings or only one. The acidity can be natural or induced with enzymes. Salting takes place in paste and can be strengthened after pressing. Maturation takes place 20-40 days after manufacture. The shape is cylindrical with straight or slightly convex sides and faces flat. It can reach 11-15kg in weight. The height is 11-15cm and the diameter is 30-40cm. It has a thin and elastic crust. The paste is combined with the cut, has a marked and irregular "holes, has a white or slightly straw-yellow color. The taste is delicate and pleasant. The" asiago d "allevo has a percentage of fat in the dry matter of not less than 44%.
Production Places
According to the DOP production specification, Asiago is produced on:
- Vicenza and Trento, including the provinces.
- Certain municipalities in the province of Padua including: Carmignano di Brenta, S. Pietro in Gù, Grantorto, Gazzo, Piazzola sul Brenta, Villafranca Padovana, Campodoro, Mestrino, Veggiano, Cervarese S. Croce and Rovolon.
- Certain municipalities in the province of Treviso: the delimitation is too complex to be described and would require the help of a map.
