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Asiago Cheese

Nutritional Information

1 oz, asiago cheese

  • Calories 100
  • Calories from Fat 81
  • Amount%DV
  • Total Fat 9g14%
  • Saturated Fat 6g30%
  • Monounsaturated Fat 2g
  • Polyunsaturated Fat 0g
  • Cholestreol 25mg8%
  • Sodium 220mg9%
  • Potassium 25mg1%
  • Total Carbohydrate 1g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 6g12%
  • Calcium 20mg2%
  • Iron 0mg0%
  • Vitamin A 4%
  • Vitamin C 0%

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Asiago Cheese on Wikipedia:

Asiago Other names Asiago Pressato Asiago d'allevo Country of origin Italy Region Veneto, Trentino-Alto Adige/Südtirol Town Asiago Source of milk Cows Pasteurised no Texture Hard Certification PDO 1996

Asiago (pronounced /ɑːsiˈɑːɡoʊ/) is an Italian cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. The aged 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. Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.

As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below)[1], the only ``official`` Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago production. Most Asiago, however, is made elsewhere using techniques and cultures that produce a cheese of the same or similar flavour.

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Production

Asiago is produced in co-ops, specialized groups of local dairies which provide high-quality grassfed