What is Asiago?

Asiago cheese is named after the Asiago plateau in the Veneto region of northern Italy, where it has been made since the 10th century. The cheese was originally made by farmers as a way to preserve surplus milk for the winter months.

Asiago cheese has a long and storied history. Indeed, its earliest mentions in writing date to the 10th century, and by the 15th century, it had become a popular cheese in Italian markets. In 1978, Asiago was granted protected status under European Union law, meaning that only cheese made according to specific criteria and in certain regions of Italy could be called Asiago.

How Asiago is made

The lush pastures in the Veneto and Trentino-Alto Adige regions of northern Italy provide ideal grazing conditions for the cows that produce the milk for Asiago. Presently, a number of different companies in Italy produce this amazing cheese, including Caseificio Pennar, Latteria di Soligo, and Latteria Montello.

Asiago cheese is made from whole cow’s milk that is heated and curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded and aged for several months. During the ageing process, the cheese is brushed and turned regularly to develop its distinctive flavour and texture.

Flavour profile

Asiago cheese has a semi-hard, slightly grainy texture and a nutty, savoury flavour. Its aroma is mild and slightly sweet, with notes of butter and nuts. The cheese is typically aged for 3-12 months, but it can be aged for longer periods of time for a more intense flavour.

Serving guide

Asiago cheese is a versatile cheese that pairs well with a wide range of foods. It is commonly grated over pasta dishes and pizzas, but it also works well in sandwiches and salads. Asiago cheese is best enjoyed with a crisp white wine, such as a Pinot Grigio or a Sauvignon Blanc.

Alternatives to Asiago

If you’re looking for alternatives to Asiago cheese, there are a few other hard Italian cheeses that you might enjoy:

Parmigiano Reggiano – this cheese is very similar to Asiago, but it has a slightly sharper flavour and a more crumbly texture.

Pecorino Romano – this cheese is made from sheep’s milk and has a sharp, salty flavour. It is commonly used in pasta dishes and salads.

Grana Padano – this cheese is also made from cow’s milk and has a similar texture to Asiago, but it has a nuttier, sweeter flavour.

Conclusion

Asiago cheese is a delicious and versatile Italian cheese that is enjoyed all over the world. Its nutty flavour, slightly grainy texture, and mild aroma make it a favourite of cheese lovers everywhere. Whether grated over pasta or enjoyed on its own, Asiago cheese is a must-try for any cheese connoisseur.

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What is Cotija?

Cotija cheese is a hard, crumbly cheese that is made from cow’s milk. It has a pale white colour and is often used as a topping for Mexican dishes such as tacos, tostadas and enchiladas. The cheese is sold in blocks or crumbled and can be found in most supermarkets and specialty cheese shops.

Cotija cheese originated in the town of Cotija in the state of Michoacán, Mexico. It is named after the town and has been a popular cheese in Mexican cuisine for centuries.

How is Cotija made?

Cotija cheese is made by adding rennet to heated cow’s milk, which causes the milk to coagulate and form curds. The curds are then cut into small pieces and cooked until they reach the right consistency.

The curds are then salted and pressed into moulds, where they are left to age for several weeks. The ageing process gives Cotija cheese its distinct flavour and crumbly texture.

Flavour profile

Cotija cheese has a salty, tangy flavour that is similar to Feta cheese. Moreover, it has a crumbly texture that makes it perfect for crumbling on top of dishes. Unsurprisingly, this cheese is often used as a topping for Mexican dishes such as tacos, salads, and soups.

Serving guide

Cotija cheese pairs well with a variety of Mexican dishes, including tacos, tostadas and enchiladas. Furthermore, it is also a great topping for salads and soups.

The cheese can be crumbled on top of dishes or grated and used as a seasoning. Cotija cheese also goes well with fresh fruits such as watermelon and mango.

Alternatives to Cotija

If you’re looking for alternatives to Cotija cheese, here are three options to consider:

1. Feta: Feta cheese is a soft, crumbly cheese that has a similar flavour profile to Cotija cheese. It is often used in Mediterranean cuisine and is a great topping for salads and sandwiches.
2. Queso Fresco: Also known as Queso Blanco, Queso Fresco is a soft, crumbly cheese that is commonly used in Mexican cuisine. It has a mild flavour and is often used as a topping for tacos and salads.
3. Parmesan cheese: Parmesan cheese is a hard, crumbly cheese that has a salty flavour. It is often used as a topping for pasta dishes and salads.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Cotija: The Mexican Parmesan appeared first on Cheese Atlas.