The Italian Asiago cheese is made from cow's milk. Yellowish in appearance, its texture is compact and somewhat grainy.
Its flavor is pungent, and intensifies with aging. It is ideal to be grated in salads and pastas or to consume with slices of bread or sandwiches.
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The Asiago cheese comes from the province of Vicenza, Veneto region (Italy) with designation of origin protected at European level. There are several origins of this cheese, but the only official is that is produced in the town of Asiago.
The asiago is a cheese made from cow's milk. Its texture is compact in the paste and somewhat grainy, irregular bubble and pale yellow. In terms of its yellowish crust, not too thick, and is regular and soft to the touch.
We are hablanndo of a cheese that gives off a great smell and has an intense flavor that is accentuated with the passage of time.
The Asiago cheese is produced in two different ways:
Depending on the type of Asiago, their applications for the kitchen will be different. On the one hand, the more mature Asiago is normally used to be grated in salads, soups and pasta dishes, while the cooler is used for pizzas, sandwiches and paninis.
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