Asiago cheese is a nut-like flavoured cheese that is originally named after a region in Italy where it was first created. This region is known as the Asiago High Plateau. Asiago cheese is made in northeast Italy, home to many other cheese varieties like Fontina cheese and Caciotta.

Asiago cheese is produced in two forms: Fresh Asiago (Pressato) which is mild in flavour because it is semi-sweet and has an off-white colour. Mature Asiago (Asiago d´Allevo) has a grainy more firm texture; it is yellowish in colour and has a sharp taste. Both types of Asiago cheese are known as “mountain cheeses”. This is due to the fact that cow’s grazed on lush, mountain pastures which allows their milk to be rich and creamy therefore resulting in wonderfully flavoured cheese.

Whole milk is used to make Fresh Asiago. The milk is then matured for roughly 40 days. On the other hand, to produce Mature Asiago cheese, partially skimmed milk is used and the cheese is matured for three to twelve months depending on the flavour and texture that is preferred. Mature Asiago cheese also contains small to medium holes all over its body. Its texture also varies from semi-firm to firm depending on how long it is matured.

Asiago cheese is nutritious and healthy and is recommended to be a part of your daily diet. It is low in fat and rich in protein and also is an excellent source of vitamins and minerals. In addition, Asiago cheese provides a large quantity of dietary elements that should be considered when choosing cheeses as an addition to, or replacement for, other food sources.

Asiago cheese is a very tasty choice to more familiar and famous cheeses such as Cheddar. It is also extremely nutritious and should be considered the next time you want to add some flavour and a healthier touch to your meals.