Originally published on November 2, 2014
I first fell in love with Asiago cheese at the very first restaurant I cooked in. It was quite posh posh and we served a cheese plate that included Asiago cheese. I don’t know if I had ever tasted it before then, but I remember loving the distinct taste it had without being overpowering. When I was recently contacted by Ivan at the Asiago Cheese Consortium, who asked me if I would like some samples, I was thrilled over the idea of sampling some of the best Asiago cheese on this planet. And the best it is. This Asiago cheese wan’t just any. It had come all the way from Italy.
The cheese I received is known as “Asiago PDO cheese.” This is cheese that has come straight from the Asiago plateau in Italy and “PDO” stands for “Protected Destination of Origin.” Buying this specific type of Asiago cheese ensures that you are getting the best Asiago cheese there is, and that it’s the real deal. Pictured above is the sample I received, with the aged Asiago resting on top of the fresh, because that’s just one more thing to love about this cheese – you can enjoy it in different ways, knowing that it all comes straight from the actual source.
Just from the picture above you can see some distinctive characteristics that show that this is Asiago PDO. The markings on the side of the cheese, along the outside of the rind, include the name “Asiago” along with quality seals and the name of the dairy from which it came. If you were to turn the cheese over, you’d also see that each wheel of Asiago PDO cheese features a Casein stamp with the identification number of the cheese in its entirety. All of these stamps help to trace the cheese to where its come from, and where its going.
So, how do you choose between fresh or aged? It all depends on what you’re looking for.
Fresh Asiago PDO is a very soft cheese with a delicate milky flavour. While it is soft, it won’t stick to your fingers and doesn’t leave behind a greasy feel. The taste is very mild, making it a great subtle cheese for cheese platters, or to serve as a garnish or even alongside some types of desserts. My sample was white in colour but it can also sometimes take on a very pale yellow shade, like straw. The eyes, or “holes,” in the cheese are small and scattered.
Aged, or seasoned, Asiago PDO is much firmer in texture and can be likened to Parmesan cheese. It’s also got a bit more colour than the fresh; mine was kind of a beigey-yellow. Its definitely got a stronger taste than the fresh, but is still quite mild in its nutty saltiness. The circle of the eyes are a bit more perfect than you’ll find in the fresh, and they are also a bit larger. It’s the firm aged Asiago PDO that I used in my Scalloped Potatoes and Stuffed Acorn Squash.
I’m so excited that I still have lots of Asiago PDO cheese to use and try in different dishes (as well as just for snacking!) I’ve always known this was one of my favourite cheeses, but even I didn’t know it could be so good!