Asiago Cheese 🧀🍽

Six centuries of Italian cow's milk cheese is consumed in many countries, especially in the USA, except Italy. From the 15th century to the 19th century, Asıago Cheese, produced in sheep's milk in the city of Vicenza of Italy, has been started to be produced from cow milk since this century. Asiago cheese production was predominantly in Asiago Plateau until the nineteenth century. Later, production spread to neighboring plains regions and to farms close to the Trentino region.

Vicenza-based organization in 1979 to carry out the standards of quality and packaging of Asiago cheese; Consorzio Tutela Formaggio Asiago is established. The organization also conducts awareness-raising activities in cheese production around the world.

ASIAGO'S VARIETIES

Compressed Asiago

This type of Asiago is produced using fresh whole milk. The first step is heating the milk at 35 ° C (95 ° F). Then add the specific enzymes and yeast liquid solution and coagulate supernatant and knead. The resulting gur is split into very small pieces; after which the dough is cooked at about 45 ° C (113 ° F). This mixture is then put into the mold with perforated walls; followed by the first dry salting and then the die settling process. Pressure is applied for about four hours to obtain a solid shape. For drying, it is placed in a room called "Frescura" for about 2 or 3 days and wrapped with plastic bands. At this point, the bandages are removed for the last time to cure with salt water in the bath for a period of two days. They are then rested in a dry environment over a period of 20 to 40 days. Processed cheese has a cylindrical shape with a diameter of 15 cm (5.9) and a size of about 30-40 cm (12-16 inches). The average weight of one is 11-15 kg (24-33 lb). The crust is thin and elastic; It is soft in the dough and buttery-looking white or slightly yellowish in color.

Asiago d'Allevo

This Asiago type cheese is obtained using skimmed milk. First, the crude milk is heated to 35 ° C (95 ° F) and cheese yeast, and the enzymes can be added as a liquid solution to coagulate. The resulting dough is then kneaded and partially cooked: it is divided into several small pieces of lor (size of rice grain). 40 and 47 ° C (104 and 117 ° F) There are two operations at this stage. The dough is mixed with a large beater and removed from the oven and then placed in molds coated with the precipitate-extracted gauze. The cheese is left to rest after these stages. After the pre-salting phase, the last six waters are removed. This process lasts a few days (at least 48 hours), during which time the cheeses with the wheels are left open several times. The cheese is taken to the brine process. The last step lasts at least 60 days and is stored at the appropriate storage temperature of 10-15 ° C and the relative humidity is carefully controlled. The Italians usually dissolve this type of cheese as sauce and overtake the famous macaroni. They also consume toasted cheese and sandwiches. The production of this cheese is common in the United States.

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