What Is Asiago Cheese?

It’s time once again to bring delight to any mice who may be reading (you saw Ratatouille, those things love to cook!) and log another entry in our long line of lively cheese discussions. Today we’re discussing Asiago cheese, a semi-hard cow’s milk cheese that originated in Italy in the region of Asiago, in fact. I wonder if it’s any coincidence… 

Without further adieu, please allow us to get you better acquainted with this darling of the dairy aisle: Asiago cheese! 

Asiago vs Parmesan: What’s the difference?

Asiago and Parmesan are often used interchangeably—both are used as pasta toppings, for example. So, What’s the difference between Asiago and Parmesan? Asiago is nuttier and creamier than Parmesan, and its texture can range from smooth to crumbly, depending on the age. Parmesan, on the other hand, has an intense and pungent flavor through and through, and a hard, crumbly texture that makes it grate for greating….uh, we mean GRATE for GREATING…Darn it. Anyways, moving on…

What does Asiago cheese taste like?

I know we just discussed all the differences between Asiago and Parmesan, but the simplest way to describe Asiago’s taste is a bit like Parmesan. It’s like a nuttier, creamier Parmesan. 

How to pronounce Asiago?

Our apologies to anyone who was hoping the “g” in Asiago could be pronounced like the soft g in “arpeggio,” but the correct pronunciation of the word is “ah-see-ah-go.” 

What is Asiago cheese used for?

Aged Asiago cheese is often grated in salads, soups, pastas, and sauces. Meanwhile, fresh Asiago is more often than not sliced to prepare panini or sandwiches. It’s also real good grated and melted into and onto a bagel—but don’t tell the Italians we said that.! Some folks even enjoy it on cantaloupe, which provides a wonderful juxtaposition of sweet and savory.

Does Asiago cheese melt?

Yes, fresh Asiago cheese melts very well—particularly if it is young Asiago. That makes it a good cheese to melt into sauces or dips, or grated onto a flatbread. 
There’s a reason it’s called Asiago and not Asiastop, people. Grab some and, if you don’t like it, just age it until it gets to a point where you do!


About the Author

Joe Rumrill

Joe Rumrill is a fictional one-eyed spinach-loving sailor created in 1929 by E.C Se- Wait, no, that's not right... Joe Rumrill is a stand up comedian and writer currently based in Los Angeles. His favorite thing about food is a close tie between the taste and the nutrients one gets from it. His least favorite thing about it is the "gritty, dirt-like quality some food has", but he's most likely referring to the time in third grade he was dared to eat playground sand.

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