Asiago DOP Recipes

Authentic Asiago DOP cheese is valued for its history and time honored manufacturing process formed during Asiago’s establishment in the year 1000.  Although it had been produced for several centuries, it was not until the early 1500’s that Asiago became famous as an important market for cheese. Since that time the production of Asiago cheese has expanded from the Asiago plateau to the upper Po Valley and the mountains of Trento. Today, four provinces encompass Asiago’s zone of production. Acknowledged as officially recognized zones by Italian law, the provinces of Vicenza and Trento and parts of Treviso and Padua provide the land for the collection of milk and the production of cheese.

Seals of Quality:
Protected Designation of Origin (DOP)
Asiago DOP  carries authentic European certifications that guarantee quality and symbolize the rigorous attention to detail that goes into each product. Asiago DOP cheese can be recognized by the DOP stamp of approval engraved on the edge of each Asiago DOP wheel of cheese, representing the protected designation of origin that Asiago must be produced within.  Authentic Asiago DOP cheese can also be recognized by the seal of the well respected certifying body CSQA Certificazioni, indicating cheese that meets the highest production standards.

The DOP stamp of approval is the mark of the European Union. This seal guarantees the authenticity of the Asiago DOP product and the inspection of the cheese by inspectors of the independent controlling authority accredited by the Italian Ministry of Agriculture.  Established in Vicenza in 1979 to ensure the quality of Asiago DOP cheese, the Consorzio Tutela ensures the accuracy of the brand, the quality of production and the authenticity of its origin.  The Consorzio also regulates the packaging of Asiago cheese to ensure that the selected suppliers comply by the storage and conservation standards of Asiago DOP. Today the Consorzio Tutela Formaggio Asiago represents over 50 cheese makers and cheese seasoning workshops and works according to a quality system certified by ISO 9001/2000.

Tradition:
Tradition is an inherent part of the creation of authentic Asiago DOP cheese. The distinct taste of this product is the result of a disciplined, detail oriented, and time honored production method that creates the defining taste of Asiago DOP.

Each Asiago producer must comply with the strict regulations created by the Consorzio to ensure that every wheel of cheese is worthy of the Asiago DOP label. Beginning with the cows, milk used for Asiago

cheese is selected from dairy herds with a strict feeding regiment.  Once the cows are selected, the cheese makers also inspect the quality of the milk.  After the milk has been collected, bovine enzymes are added to stimulate coagulation, usually at a temperature of 104° degrees. As the cheese reaches a thicker consistency the curd is cut and placed in a mold for forming.  Next, the curd is worked with repeated cutting, salting and turning. This is an important process in the formation of the cheese that gives Asiago DOP its distinct taste.

The curd is then placed in the mould again and pressed for compacting. Shortly after this the presalting operation begins, usually occurring at a temperature of 55-60 degrees for a period of 36-96 hours. Lastly the cheese enters the aging process. During this time the cheese is stored at 55 degrees and 80-85% humidity. Depending on the desired sharpness of the cheese, this period can last anywhere from 20 days to a year.

Taste:
Like many authentic European foods,  Asiago DOP provides a spectrum of tastes depending on your preference. Asiago DOP  has two distinct tastes depending on the length of time the cheese has been allowed to age. Fresh Asiago, also known as pressato, is made from whole cow’s milk and is matured over a period of 20-40 days. Soft to the touch and pale in color, pressato is very mild and sometimes sweet in flavor. Mature Asiago, or d’allevo, is made from skimmed cow’s milk and matures over a period of 3-12 months. More distinct in flavor, this dark, hard cheese can vary in the sharpness of its taste depending on the length of the aging period.

Nutrition:
Asiago DOP is produced with all natural ingredients characteristic of the land in which they are produced.  Both high in protein and a good source of nutritional value, Asiago DOP serve as a healthy addition to any meal.  Asiago is  a healthy source of protein. An excellent choice for all ages, Asiago DOP is highly recommended for the elderly due to its easy digestion and high calcium content. Rich in vitamins A, B, B2, and PP, Asiago is a healthy snack to eat alone or add to any meal. Asiago DOP can be used in soups, pasta dishes, pizzas, and desserts.  Asiago DOP can also be served with fruit, pasta, or vegetables, or eaten alone for a unique and healthy snack.