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View Full Version : What's the deal with asiago cheese?


wolfman
12-05-2003, 08:33 PM
I've been aware of asiago for a while. It seemed a good if pretty unremarkable cheese that I never really cared about. But suddenly not too long ago it started appearing everywhere. Asiago cheese sticks, asiago bagels, asiago bruchetta, Speciality asiago pizzas, Asiago logs brought to parties.

Where did its popularity come from all the sudden. Did a bunch of people suddenly decide that it's god' sift to cheese? Did they figure out how to make it really cheaply? Does anybody out there really love the stuff? Again, it's not that I don't like it, so the Asiagoatti can hold their flames and curses, I just prefer something with more flavor, and am wondering why it took over the country all the sudden.

Hey, It's That Guy!
12-05-2003, 10:26 PM
It seems like foods come and go in trends, just like anything else. Where were sundried tomatoes five years ago, for example? Now it seems like chipotle peppers are the next big thing. However, I've noticed asiago cheese replacing mozzarella in fried cheese sticks at some restaurants, and the asiago bagels at Panera are just kick-ass.

Odinoneeye
12-06-2003, 12:22 AM
I think the name is fun to say.

Ah-si-aaaaa-goooo

rexnervous
12-06-2003, 08:50 AM
Originally posted by Big Bad Voodoo Lou
...and the asiago bagels at Panera are just kick-ass.

So is the Asiago Roast Beef sandwich, that thing is tasty. Yum.

Fear Itself
12-06-2003, 10:50 AM
Blame it on the The Consorzio Tutela Formaggio Asiago (http://asiagocheese.com/consorzio_engl.html)The Consorzio Tutela Formaggio Asiago, which is based in the city of Vicenza, was set up in 1979 to control the quality of Asiago cheeses and to ensure the correct use of brands, markings and seals, and to develop awareness-raising activities in Italy and other countries. The regulatory board now represents over fifty cheese makers and cheese-seasoning workshops.It's the asiago cheese equivalent of the milk producers group that promotes the "got milk" campaign. They make sure that companies like chain restaurants get exposed to their product, and give them incentives to use it on their menus.

K364
12-06-2003, 12:58 PM
Originally posted by Odinoneeye
I think the name is fun to say.

Ah-si-aaaaa-goooo

Kenny!

teela brown
12-06-2003, 05:20 PM
I don't know why it's suddenly so popular, but tell you what - it makes a buttkick toasted cheese sandwich. I had run out of cheddar the other day, so I made one with asiago. Yummm-my!

singular1
12-07-2003, 08:40 AM
Asiago virgin here. I don't eat at restaurants much, and never get fast food, so I'm totally unfamiliar with this taste. So back to the OP: what's the deal? Is it a strong taste like cheddar? Is it nutty like swiss? I'm doing Atkins - what would be the best way to try this stuff without bagels, bread or crackers?

ivylass
12-07-2003, 09:36 AM
I would compare it more to Parmesan. It has a strong flavor...see if you can sample a piece at your local deli. I think most places will let you do that, as long as you don't follow it with fifty more samples.

Indefatigable
12-07-2003, 11:19 AM
Asiago is stiiiiiiiiinky cheese. I've had it on pizza. Very yummy but very smelly.

NajaNivea
12-07-2003, 11:37 AM
singular1--it's more of a topping cheese than a snacking cheese. It's a dry, hard grating type cheese with a very strong flavor. Good stuff on pasta or baked asparagus.

wolfman
12-07-2003, 02:48 PM
I think it can either be a dry-hard cheese or a softer wetter cheese. The cheese sticks and log I've had certainly didn't come from anything with a Parmesan texture. When it is a hard cheese replacing Parmesan it has a kind of nutty flavor but just doesn't have the depth of flavor of the Parm* and when it is a softer cheese replacing Mozzarella it just doesn't have the yummy creamyness of the Mozz.

*It's possible I've never had any particularly good Asiago, because the very smelly and very strong flavor coments are not the same as my experience with it.

edwino
12-08-2003, 02:42 AM
IMHO it's a smelly cheese for people who don't like smelly cheese. Forchrissakes Subway has Asiago bread.

Chefguy
12-08-2003, 01:19 PM
Originally posted by MixieArmadillo
singular1--it's more of a topping cheese than a snacking cheese. It's a dry, hard grating type cheese with a very strong flavor. Good stuff on pasta or baked asparagus.

I think most Italians would disagree. Hard cheeses such as Parmesan are eaten by themselves, shaved thinly. Grating them onto pasta and other dishes is not that common there. However, for Americans, that would be a common usage.

Pábitel
12-08-2003, 01:53 PM
Originally posted by singular1
Asiago virgin here. I don't eat at restaurants much, and never get fast food, so I'm totally unfamiliar with this taste. So back to the OP: what's the deal? Is it a strong taste like cheddar? Is it nutty like swiss? I'm doing Atkins - what would be the best way to try this stuff without bagels, bread or crackers?
A cooking book we have describes asagio as "parmesan on steroids." That basically says it all. It is everything parm. is only more so. So anything you would do with parm. you can do with it.

My suggestion would be to use it as a seasoning to spice up your meat dishes.

Maybe get some procutto and a chicken breast and some asagio. Cut the breast as for cordan bleu then stuff in the rest. sear it to lock in the juices and then bake it with some garlic butter.

Badtz Maru
12-08-2003, 04:26 PM
I've never had the dry hard variant, but the soft form of Asiago is not very strongly flavored at all - it's kinda like mozarella.

If the dry hard kind is the type that's baked into the asiago cheese bread I buy all the time at Kroger, it's not as strongly flavored as parmesan.

bughunter
12-08-2003, 07:48 PM
Originally posted by Odinoneeye
Ah-si-aaaaa-goooo Much like 'Baluga.'

Baluga...

Ba-looo-gah.

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