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Asiago Cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Asiago, a nutty-flavored cheese, comes in two forms: fresh and mature. The fresh has an off-white color and is smoother and milder, while mature Asiago is yellowish and somewhat crumbly. Depending on its age, Asiago can be grated, melted or sliced. Italian-style cheese with sharp, rich flavor. Used for eating and cooking.
It is a cow’s milk cheese, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means “pressed Asiago”) to a crumbly texture for the aged cheese (Asiago d’allevo, which means “breeding farm Asiago”).
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The aged Asiago cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese. IF YOU ARE WILLING TO BUY KINDS OF CHEESE FROM IRANIAN SUPPLIERS, PLEASE SCROLL DOWN AND SUBMIT YOUR REQUEST. |
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