Asiago cheese: a culinary enigma with an overpowering aroma

The pungency of Asiago cheese is a subject that often sparks debate among cheese enthusiasts. While some savor its assertive aroma, others may find it overwhelming. The answer to the question of whether Asiago cheese is pungent lies in understanding the factors that influence its flavor profile.

Factors Affecting Asiago Cheese’s Pungency

1. Aging Process

Asiago cheese is typically aged for anywhere from 2 months to over 2 years. As it ages, the cheese undergoes a series of chemical reactions that result in the development of various flavor compounds. Younger Asiago cheeses (2-6 months) tend to have a milder, buttery flavor, while aged Asiago cheeses (over 1 year) exhibit more pronounced pungency.

2. Type of Milk

Asiago cheese can be made from cow’s milk or sheep’s milk. Cow’s milk Asiago is generally less pungent than sheep’s milk Asiago. This is because sheep’s milk contains more fatty acids, which contribute to a more intense flavor.

3. Production Method

Asiago cheese can be made using two primary methods: traditional and modern. Traditional Asiago cheese is made by heating the milk in copper vats and allowing it to cool naturally. This method results in a more pungent cheese with a complex flavor profile. Modern Asiago cheese is made using stainless steel vats and controlled temperature fermentation, which produces a milder, more standardized flavor.

Pungency Levels of Different Asiago Varieties

Asiago cheese is available in three main varieties:

1. Asiago Fresco

Asiago Fresco is the youngest and mildest variety of Asiago cheese. It is typically aged for 2-6 months and has a buttery, nutty flavor with a slight tang.

2. Asiago Mezzano

Asiago Mezzano is aged for 6-10 months. It has a more pronounced nutty flavor and a slightly sharper tang than Asiago Fresco.

3. Asiago Vecchio

Asiago Vecchio is the oldest and most pungent variety of Asiago cheese. It is aged for over 1 year and has a strong, earthy flavor with a sharp bite.

Pairing Asiago Cheese with Other Ingredients

The pungency of Asiago cheese makes it a versatile ingredient that pairs well with a wide range of foods. Here are some suggestions:

• Fruits: Apples, pears, grapes, and figs
• Vegetables: Arugula, spinach, roasted tomatoes, and grilled asparagus
• Nuts: Almonds, walnuts, and pistachios
• Meats: Prosciutto, salami, and soppressata
• Bread: Sourdough, crusty baguettes, and crackers

Summary: Embracing the Pungency of Asiago Cheese

Whether you prefer the mildness of Asiago Fresco or the assertive flavor of Asiago Vecchio, the pungency of Asiago cheese is a defining characteristic that sets it apart from other cheeses. By understanding the factors that influence its pungency and pairing it with complementary ingredients, you can fully appreciate the unique and captivating flavors of this versatile cheese.

Frequently Asked Questions

1. Is Asiago cheese a good melting cheese?

Yes, Asiago cheese is a good melting cheese. Its high fat content and semi-hard texture allow it to melt smoothly and evenly.

2. What is the best way to store Asiago cheese?

Asiago cheese should be stored in the refrigerator, wrapped tightly in plastic wrap or aluminum foil. It will keep for up to 6 months.

3. Can I freeze Asiago cheese?

Yes, Asiago cheese can be frozen for up to 6 months. However, it may lose some of its flavor and texture when thawed.

4. Is Asiago cheese a good source of calcium?

Yes, Asiago cheese is a good source of calcium. One ounce of Asiago cheese contains approximately 180mg of calcium.

5. Is Asiago cheese lactose-free?

No, Asiago cheese is not lactose-free. It contains lactose, the natural sugar found in milk. However, the lactose content in Asiago cheese is relatively low, and most people with lactose intolerance can tolerate it in small amounts.