meaning of Asiago Cheese

Asiago Cheese meaning in Cooking Dictionary

Made from cow's milk, this semifirm Italian cheese features an abundant, nutty, pungent flavor. Asiago di Taglio is aged for 60 times, is semifirm and utilized as a table cheese. Whenever treated for six months or more asiago becomes difficult and it is employed for grating.

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  • rough Italian cheese with a rich nutty taste. It's made of entire or part-skim cow's milk, and comes in small rims. It is among the best substitutes for Parmigiano-Reggiano. This Italian mozzarella cheese originally originated from the Province of Vicenza. Asiago is supported in two variations. The old mozzarella cheese (several year) is tough and is considered a grating cheese, like Parmesan or Romano. Younger variety, whenever nonetheless soft, is employed on mozzarella cheese trays and antipasto presentations. The tough, aged asiago has a full, wealthy, almost nutty, flavor. The softer, younger mozzarella cheese is milder in flavor. Before asiago had been made with ewe's milk. Today, most types are manufactured using cow's milk. For a refreshing modification, alternative grated asiago for Parmesan in your preferred dish. It enhances salads, pastas, and pizzas.