Asiago is an Italian cow’s-milk cheese associated with the Asiago plateau and surrounding areas in northeastern Italy. Asiago has protected designation of origin (DOP/PDO) status and is produced in different styles according to age and method. The two broad categories commonly encountered are fresh Asiago Pressato and aged Asiago d’Allevo.
Asiago Pressato is generally mild, supple and relatively moist, making it suitable for slicing, sandwiches and melting. Asiago d’Allevo is matured longer and becomes firmer, more savoury and more suitable for grating as it ages. Longer-aged examples can develop a granular texture and concentrated, nutty flavour.
Fresh Asiago can be used in sandwiches, baked dishes, omelettes and gratins. Aged Asiago can be grated over pasta, risotto, roasted vegetables and soups, or served in small pieces on a cheese board. Its intensity increases with age, so adjust the quantity to the dish.
Example: use fresh Asiago in a toasted sandwich or vegetable bake, and grate aged Asiago over risotto or finish a bowl of soup with fine shavings.
Chef’s tip: identify whether the product is fresh or aged on purchasing and prep lists; the two styles have different moisture levels, textures and melting behaviour.
Allergen note: Asiago is made from cow’s milk and is not suitable for guests with a milk allergy.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
