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Asiago Cheese: by Lawanya Sharma S A P I D - 8 8 0 1 2 0 2 0 0 7 4 S E M 1 - 1 1 Submitted To Bimal Sir

Asiago is a cheese originating from Italy. There are two types - fresh Asiago which is soft and smooth, and aged Asiago which is hard and crumbly after being aged for months or years. Both are made from a mixture of whole and skim milk which is heated and coagulated with rennet to form curds. Fresh Asiago is pressed, salted, and aged briefly while aged Asiago is aged longer in molds. Asiago is a good source of protein and calcium.

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37 views7 pages

Asiago Cheese: by Lawanya Sharma S A P I D - 8 8 0 1 2 0 2 0 0 7 4 S E M 1 - 1 1 Submitted To Bimal Sir

Asiago is a cheese originating from Italy. There are two types - fresh Asiago which is soft and smooth, and aged Asiago which is hard and crumbly after being aged for months or years. Both are made from a mixture of whole and skim milk which is heated and coagulated with rennet to form curds. Fresh Asiago is pressed, salted, and aged briefly while aged Asiago is aged longer in molds. Asiago is a good source of protein and calcium.

Uploaded by

vasudev dadhich
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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ASIAGO

CHEESE
B Y L AWA N YA S H A R M A
SAPID-88012020074
SEM1-11
SUBMITTED TO BIMAL SIR
• Asiago country of origin is ITALY

• Asiago chesses Fresh Asiago is white or pale


yellow in color with a thin rind, and small,
irregular holes throughout. It has a medium
texture, like a firm sponge cake, with a
delicately sweet and sour flavor and buttery
aroma. Aged Asiago is pale yellow to amber
yellow in color with a compact to firm texture.
• There are two types of Asiago cheese - fresh Asiago has a smooth texture while the aged
Asiago has a crumbly texture. Asiago d’allevo is matured for different time periods; Mezzano
for 4-6 months, Vecchio for more than ten months and Stravecchio for two years.
• Asiago Is Made- Fresh Asiago is made using whole milk, while aged Asiago is made from a
mixture of whole and skim milk. Both are heated to 95 F before rennet and enzymes are added,
forming curds. After being kneaded, the mixture is cooked to a higher temperature (about 105
to 115 F). For fresh Asiago, the cheese is then salted and pressed before drying for two days,
soaking in a brine for two days, and then dry-aging for about a month. For aged Asiago, the
curds are placed in molds and turned several times, which drains off the whey. The cheese is
then either soaked in brine or rubbed with salt, and aged for a few months to two years.
• Storage
• Wrap Asiago cheese tightly in parchment, waxed, or butcher paper and store in the meat and
dairy drawer of your refrigerator. Fresh Asiago cheese should be used within two weeks, and
aged Asiago can last for up to six weeks in the fridge.
• If mold appears on the cheese, trim at least an inch below the mold, careful not to touch the
mold with the knife, then rewrap in new paper. If the cheese turns a dark color and smells
unpleasant, discard it.
• Aged Asiago can be grated and frozen in an airtight container for up to a year. Once defrosted,
use within a few days. The flavor will be slightly duller and the texture drier than fresh cheese.
Calories Total Fat Protein

130 11 g 7g

Nutrition Facts For a Serving Size of 3 slices (34g)


Calories 130Calories from Fat 90 (69.2%)% Daily Value
Total Fat 10g-Saturated fat 6g- Cholesterol 30mg-
Sodium 340mg15 % Carbohydrates 1g-Net carbs 1g-
Fiber 0g0 %Protein 10g Vitamins and minerals Vitamin
A 54 μg7%Vitamin C 0mg0%Calcium 250mg 26%
Iron 0mg0%Fatty acids. Amino acids The Percent Daily
Values are based on a 2,000 calorie diet, so your values may
change depending on your calorie needs.
WHAT IS ASIAGO CHEESE?
• Asiago is a firm, mold-pressed cheese originating in Italy. This cheese can be eaten after only 3 weeks of aging, but
some people hold off and allow it to get older. The shorter-aged form of Asiago is sometimes referred to Asiago
Pressato. Since this recipe makes two small wheels, you can try both delightful forms of Asiago.HOW
• TO MAKE IT AT HOME
• INGREDIENTS:
• 6 quarts whole milk
• 2 quarts skim milk
• 1/2 tsp. direct-set thermophilic culture
• 1/2 tsp. liquid rennet diluted in 1/4 cup cool water
• Cheese salt (for brining)

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