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Asiago d'Allevo Cheese

Asiago d'Allevo isn't just a cheese; it's a journey to the breathtaking Dolomites of northeastern Italy. Produced exclusively on the high plateaus of this region, this hard, flavorful cheese embodies centuries of tradition and the unique terroir of the mountains. Its complex flavor profile, ranging from sweet and nutty to sharp and savory, reflects the rich pastures and the dedicated artisans who craft it.

Introduction to Asiago d’Allevo Cheese

Asiago d’Allevo, also known as aged Asiago, stands apart from its younger counterpart, Asiago Pressato. While Pressato is typically enjoyed fresh, d’Allevo undergoes a longer aging process, developing a firmer texture and a more pronounced, complex flavor. This transformation, marked by the word “d’Allevo” (meaning “raised” or “aged”), unlocks a whole new dimension of taste and culinary potential.

Culinary Uses of Asiago d’Allevo Cheese

Asiago d’Allevo’s adaptability makes it a chef’s favorite:

  • Grated: Finely grated, it adds a rich, nutty dimension to pasta dishes, risottos, soups, and salads.
  • Shaved or Crumbled: Enjoy thicker shavings or crumbles on their own, drizzled with honey, or paired with fresh fruit and nuts.
  • Melted: When melted, Asiago d’Allevo creates a creamy, slightly stringy texture perfect for enriching sauces or topping pizzas and crostini.
  • Cheese Boards: Elevate your cheese board with a selection of Asiago d’Allevo aged at different stages (mezzo, vecchio, stravecchio). Pair it with cured meats, olives, crusty bread, and a robust red wine.

Tips

  • Choose the right age: Asiago d’Allevo comes in different aging stages. “Mezzo” (medium) is mild and nutty, “vecchio” (old) is more pronounced, and “stravecchio” (extra-old) is sharper and more complex.
  • Grate at home: For maximum flavor and aroma, always grate Asiago d’Allevo fresh just before serving.
  • Store properly: Keep it well-wrapped in the refrigerator to preserve its texture and prevent it from absorbing other flavors.
Food & Ingredients

Types of Cheese

May 24, 2024

Welcome, culinary explorers, to an exploration of one of the most diverse and beloved food categories on the planet: types of cheese. From the subtly nuanced to the boldly assertive, the sheer variety of types of cheese available is a testament to centuries of tradition, innovation, and the magic of milk transformation. This article will serve as your guide to understanding the broad spectrum of types of cheese, focusing on their general characteristics, production principles, and how these various types of cheese enrich our culinary landscape. We aim to provide a comprehensive overview that will enhance your appreciation for the incredible array of types of cheese that grace markets and tables worldwide, all without singling out any specific named varieties.

Read More
Tom the Chef Tom the Chef Founder

A Brief History of Asiago d’Allevo Cheese

Asiago cheese traces its roots back over a thousand years to the Asiago Plateau. Originally made with sheep’s milk, the recipe evolved to incorporate cow’s milk as cattle farming expanded in the region. The cheese-making techniques passed down through generations, shaped by the alpine climate and the fertile pastures, have resulted in the distinct and beloved Asiago d’Allevo we know today.

Health Benefits of Asiago d’Allevo Cheese

Asiago d’Allevo offers more than just a culinary adventure:

  • Excellent source of calcium: Vital for bone health.
  • Rich in protein: Supports muscle growth and maintenance.
  • Contains beneficial bacteria: May contribute to gut health.

Asiago d’Allevo is a testament to the deep connection between food and place. Its roots in the Italian Alps, its rich history, and its complex flavor profile make it an indispensable ingredient for any food enthusiast.

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