Asiago cheese
Asiago is an Italian DOP (Denominazione di Origine Protetta) equivalent to PDO (Protected Designation of Origin) cheese made with cows' milk from the plateau above Asiago. It is produced in two different types: fresh (Asiago pressato) and cured/matured (Asiago d'allevo). These two type cheese have different flavours and different production processes, therefore they cannot be distinguished simply by the ageing period. Asiago pressato, delicate and sweet as fresh milk, is made with whole milk. Asiago d'allevo, with a stronger taste and different levels of savoury depending on ageing (from 3 to 12 months), is made with skim milk. Every Asiago wheel has markings and symbols to certify it is a PDO product: the name "ASIAGO" on the side and the cheese logo are always present. A manufacturer's code which identifies the cheese maker, a casein code gives details of the date of production, production information and names of the dairies, a letter of the alphabet which indicates the month of production and initials of the dairy.
History
Back in the year 1000, sheperds from the plateau above Asiago used to make a cheese using sheep's milk. Around the year 1500, sheep were replaced by cows and from then on cow milk has been used. Asiago d'allevo, and in particular Asiago d'allevo stravecchio (the most aged type), is today the variety which closely resembles the simple cheese made thousands years ago called "pegorin" by the shepherds. In the 1920s local dairies began producing Asiago pressato, also known as fresh Asiago.
Origin
Both Asiago pressato (or fresh Asiago) and Asiago d'allevo (or mature Asiago) are produced in an area which stretches from the meadows of the Po Valley to the Alpine pastures of the Asiago plateau in Veneto and Trentino. The milk comes from four provinces: the entire province of Vicenza and Trento and a small part of the provinces of Padova and Treviso. When the cheese is produced entirely in dairies located more than 600 metres above sea level, using milk collected from farms in this limited area, and is then processed and matured in shepherds' huts and dairies in this same area, it is entitled to the additional distinction "Product of the Mountains".
Consortium
Consorzio per la tutela del formaggio Asiago Corso Fogazzaro, 18 36100 Vicenza phone: +39 0444 321758 fax: +39 0444 326212
Buy on line or in shops (in UK)
See also
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Asiago cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Asiago cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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