Asiago

Asiago

By
From
Modern Italian Food
Photographer
Earl Carter

Fresh asiago is likely to come from pasteurised milk. Asiago is in the category of semi-hard cheeses, although that can mean different things. Ageing starts at three months or nine months and more. The older Asiago is actually good for grating. Together with Parmigiano Reggiano, taleggio, gorgonzola, fontina, montasio, provolone Grana Padano and Pecorino Romano, asiago is accredited under the DOC system.

This was introduced after World War II to protect the integrity of certain products, like wine and cheese, so that the benchmark ones could not be spoiled by rogue imitations and substitutions.

The town of Asiago, set on a plateau above Vicenza, has provided many migrants to Australia, particularly to Melbourne. It is a typical mountain cheese. I love it with grilled white polenta and glass of light red.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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