Italy is famous for the whole world of her kitchen. What unites pizza, paste, lasagna and many other Italian dishes? Of course, this cheese, from the variety of varieties of which the head goes around. Today we will talk about one of the most multifaceted varieties - Asiago.

Asiago (Italian. "Asiago") is an Italian grade of cheese, which, depending on the ripening period, can have a different texture. ASIAGO PRESSATO) is usually smooth, while the structure of a weathered crumbly cheese (Asiago d'Allevo). To taste Asiago resembles parmesan. The grated sustained cheese is often added to salads, soups, pastes and sauces, fresh aiago is cut mainly for panini or sandwiches, but also melted cheese is also used to prepare a number of dishes. In some kitchens, Asian is replaced with parmesan or romano cheese.

Since the Asian has a registered geographical indication (DOP certificate, see below), the only place where Asian is officially produced is the area of \u200b\u200bthe Alpine city of Astano (Province of Vicenza, Veneto region). Now the Alpine region of Trento Province added to the "official homeland" of this variety of cheese. However, the main mass of the Asiano is placed outside these regions by similar technology. As a result, cheese is obtained with identical or simply similar taste.

Asian is made from cow's milk in cooperatives on local dairyheads. Alpine milk is something that makes Asiago especially useful cheese. Alpine meadows can boast a huge variety of herbs, medicinal plants and colors, thanks to which milk becomes tastier and has a higher protein content.

Asiago Cheese is an Italian product approved by a certificate of D.O.p. (ITAL. DENOMINAZIONE DI ORIGINE PROTETTA), i.e. has a registered place of origin. In other words, this product can be considered hereby, according to European legislation, only if it is produced in a particular area and in accordance with a certain regime - manufacturing rules (ITal. Disciplinare Di Produzione). EU laws are not necessarily applied outside the European Union. Previously, they were observed in a number of European countries, with which Italy had a bilateral agreement on the protection of the designation of origin (ITAL. DENOMINAZIONE D'ORIGINE), adopted by the presidential decree of December 21, 1978. Subsequently, it was changed by the Resolution of the Prime Minister of August 3, 1993, and in accordance with the Ministerial Decree of June 6, 1995, these production rules entered into force.

A young Asian is a gentle cheese that can be used for sandwiches and panini, and just for cutting. The sustained cheese is ideal for rubbing and for feeding the table. Weathered cheese can be granulated as parmesan or as a weathered Gaud. In addition, the old asiago slightly crushes due to the increased content of tyrosine. Amino acids that are contained in milk are crystallized in the old cheese. The more tyrosine in milk, the quality of milk is higher and the better it is crystallized. Therefore, the crystal structure is a sign of high-quality sustained cheese. Old Asiano has a very complex and multifaceted taste, which has absorbed fruit fragrances, nuts and spicy notes. Sometimes cheese can have a taste of a toasted bread.

Depending on the exposure time, this grade of cheese is divided into three types: young, medium exposure and old. Type dependes the taste. Young Asian (Dolce) is a moderate cheese that is withstanding just a few months. The Azian average excerpt (Medio) has a more rich taste, it is kept longer. Old Asian (Piccante) has the most saturated and pronounced taste. It is perfect for rubbing. Such cheese is also successfully served on the table in the form of the finest slices.

Asiago d'Allevo is a mature solid cheese. It is made of low-fat raw cow's milk and sold in the form of flat heads weighing from 8 to 14 kg (18-31 pounds). They are marked "Young" (Fresco), "2-3 months of excerpts", "suitable for sandwiches and salads", "Middle Exposure" (Mezzano) or "Exposure Time - 4-5 months." Slowly maturing Asian (Vecchio) is a slicing cheese that is kept from nine months. It is also well suited for cooking.

Asian is used as a final bar for pasta, rice, pizza or soup. It is still served with fresh homemade bread, salami, fresh figs or pears, perfectly combined with a number of drinks, such as red wine, cranberry or playful grape juice.

ASIAGO (Asiago) - Italian semi-solid cheese of cow's milk. It is manufactured in two versions - a fresh (young) Asian, which is also called Asiago Pressato., and completely ripe cheese - ASIAGO D "Allevo. These cheeses differ among themselves not only a period of maturation (up to 40 days and up to 2 years, respectively), but also taste and textural qualities. For example, young cheeses have a smooth cylindrical shape with several convex side sides, and almost flat upper and lower; Cheese heads are reached in diameter 30-40 cm, and in height - 11-15 cm; Weight - 11-15 kg; Elastic straw white crust; Large holes in a soft, slightly adhesive pulp; The aroma resembles a pair cow's milk, yogurt or oil, has a sweet balanced taste. Mature cheese has a cylindrical shape with flat sides; heads - 30-36 cm in diameter and 9-12 cm in height; Weight - 8-12 kg; crust elastic golden color, flesh straw color with small holes; The taste of mature cheese is more saturated and piquant, in the aroma you can catch the smell of yeast, dried fruits and even fried chestnuts.

Warranty marking

Warranty marking includes the word "Asiago" and the emblem of D.O.p. On each cheese head. These labeling are proof of the original origin of cheese. In addition, each head has another code that reports the date of manufacture and the name of the oil produce. Over the entire side surface, the name of the cheese and the manufacturer code is prescribed.

Culinary use and storage

A young Asian can be used in the preparation of sandwiches, salads, bid with various types of pasta and with omelets. Mature Asiano is fed as a final dish with fresh fruits, in a graded form you can use in pasta casseroles, as well as in salads.

Store a young Asiano should be wrapped in a polyethylene film, in the refrigerator at 8-9 ° C, not more than 10 days. Mature cheese can be maintained under such conditions up to 1 month.

If necessary, Asiago can be replaced with cheese wire or any other semi-solid cheese.

Cheese and wine

The young Asian possesses a subtle taste and aroma, because it requires the same thin and young wines. He is suitable white and soft or light pink wines. If a young Asian is served as an aperitif, it is better to accompany it with dry sparkling wine cooled to a temperature of 7-8c. Examples of suitable wines: Valpolicella Classico, Vernaccia di San Gimignano, Biferno Rosato, Franciacorta Spumante Brut. But among the red wines for Asian, there is an ideal pair - this is the Italian wine Bardolino, very light, with a fresh and thin aroma of red berries.

The choice of wine for Mature Asian will depend on the degree of maturation. The older cheese is, the more stronger wine is required for it. Several examples: Cabernet Dei Colli Berici, Colli Del Trasimeno Rosso, Solopaca.

Cheese production

For the production of Asiago Presato - young cheese, the ripening period of which is 20-40 days, is used exclusively whole milk of one or two dots. In the milk, heated to a temperature of 35-40 ° C is added a rennet enzyme, stimulating coagulation (coagulation). As soon as the curd mass reaches the necessary consistency, it will be crushed into granules with a small nut with the help of a special tool - Bulb (Cipollina). After that, the mass is rehearsed at 44 ° C ± 2 ° C, it is processed by the "lukka", salts and laid out in special molds covered with canvas, the presss are rambling. Cheese is stored in the rooms with a controlled temperature (13-15 ° C) and relative humidity (85%) for 36-96 hours. After that, the temperature decreases to 11 ° C, and humidity up to 80%.

Asiago D "Allevo is made of milk of one or two milking, before starting treatment with milk, cream is partially removed. Coagulation occurs by adding a renewed enzyme to heated to 35 ° C ± 2 ° C. For the next 10-12 minutes, milk is heated to a temperature of 47 ° С ± 2 ° С. After that, the mass is broken down by the granules on the granules, it is laid out in the mold and leaves for a holiday for 3-5 hours on special tables to a stack of serum surplus. For subsequent three to five days, the surface of the cheese is constantly rubbed in salt. And the heads of the forming cheese themselves regularly turn up upside down. In the end, the cheese is sent to the room with a temperature of 11-14 ° C and a humidity of 80-85%. Cheese is left here until full ripening - for 1-2 years.

History of origin

Asiago is one of those cheeses that are proud of their ancient origin and well-deserved authority among Gourmes. How many of the years for this semi-solid Italian cheese, it is difficult to say, for his story can be calculated without years, and in centuries. Conditionally the time of his appearance is considered the first century of our era.

The Asiano was born on the kissed God the earth - at the Mountain Plateau Province of Vicenza Altipiano Dei Sette Comuni (Plateau of the Seven Communities or, as it is also called, Plateau Asiago), a very fertile area with excellent pastures, surrounded from the north, West and East with snowy Alps and from the South - Rich Venetian Plain. From ancient times, this plateau served as a reliable home for Kimvrov (or Cymbrov) - the German tribe, which tried peacefully coexist with neighbors - Austrian Tyrol and Italian Venice. Kimvra led quite successful trash in wool, wood and cheese, which is just the progenitor of Asiago cheese. Up to the beginning of the 17th century, this cheese was made of sheep milk. By the way, still at the local Azian dialect called "PEGORIN", as well as many centuries ago, recalling his original origin (from the Italian "PECORA", which means "sheep"). Sheep were more important animals than cows. They gave not only milk and meat, but also wool, besides, they were easier to contain and grow. Later, with the development of methods that improve agricultural activities, the sheep breeding gave way to breeding cattle. Ultimately, the cow's milk replaced milk sheep, which could not not affect the methods of cheesecake. Gradually, they were upgraded and became more accessible to small manufacturers. Some of these small workshops and dairy factories were founded at the time when the residents of the Plateau were forced to migrate into the lowlands during the First World War. As a result of these events, the production of Asiago cheese, which until the 19th century did not go beyond the limits of the plateau, was expanded and spread through the territories of Nillya, as well as parts of the upper valley of the Trento River and Province.

Today, asiago's officially recognized zones are the surroundings of Trento and Vicenza and parts of the plain regions of Padua and Treviso. On December 21, 1978, Asiago received the category Doc (Denominazione Di Origine Controllata). June 12, 1996, after Italy's accession to the European Union, cheese received a certificate P.D.O. (Protected Designation of Origin). In 2002, Asian production exceeded 22 thousand tons, in the same year the total turnover was about 90 million euros. Thus, Astano was out of the fifth line in the Italian national market lists among the DOP category cheeses.

The nutritional value

Asiago contains many useful substances and vitamins in which our body needs daily. Cheese contains a large number of proteins, even greater than in meat. It has such proteins as casein and albuminoids, but they are dissolved and converted into simpler components, which allows the body to use them easily. As well as amino acids, including lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine and alanine.

Asiago contains a large amount of calcium, which is especially valuable for elderly people suffering from osteoporosis. The cheese is well balanced by calcium and phosphorus, which is also important for bone regeneration. In addition, the Asiano helps fight the lack of appetite. Fresh cheese contains live milk enzymes. All these factors allow us to recommend asiago cheese and as a dietary product.

Cheese Siagia Also known as Asian is refer to semi-solid varieties. The birthplace of this product is Italy. Prepare it from a cow's milk. You can find this product in 2 versions:

The process of manufacturing these 2 options is almost the same. First, one-piece milk warms up to 40 degrees and mixed with a rennet enzyme that activates the coagulation process. When the curd mass becomes thick, it is crushed on the granules that have a size of a little walnut. Then it is heated again, crushed, salted and poured into certain shapes that are covered with canvas. Then the cheese is tamped and sent to the premises in which the temperature does not exceed 15 degrees, and the humidity is 85 degrees. In this state, the product is not more than 96 hours. Next, the temperature is lowered and withstand the required time.

How to choose and store?

When choosing Siagian cheese, it is primarily to pay attention to the labeling, which consists of the word "Asiago" and the emblem of D.O.p. In this case, you can be confident in the quality and originality of the product.

Store the Siagian cheese is needed in the refrigerator at a temperature of no more than 8 degrees, pre-wrapped it into the food film. The shelf life of a young product does not exceed 10 days, and mature - 1 month.

Beneficial features

The benefits of the Siagian cheese is caused by its rich composition of minerals and vitamins. The proteins that are in this product are easily absorbed by the body. This cheese includes a lot of calcium, which strengthens the bones and use it useful to people with osteoporosis. Thanks to the calcium balance and phosphorus, the regeneration of bone tissue is regenerated. In the Cheese Assiago there are dairy enzymes that allow you to use this product in dietary nutrition.

The caloric content of this product is not too big, which means it can be used in a small amount in a period of weight loss, as well as people with obesity.

Use in cooking

ACIAGO Cheese is used in cooking like other cheeses. For example, it prepares various sandwiches, salads and snacks. Serve this cheese and on a cheese plate. Ideal this product is suitable for baking. Syreago cheese is perfectly combined with white and pink wines. You can use this product for cooking pizza and diverse baking.

Scarching Cheese of Assiago (Asian) and Contraindications

Harm Cheese ACGAGO can bring people with individual intolerance to the product.

In Italy, there are a great set of cheeses: even those who are protected at the place of origin, there are a dozen three, if not more. Asiago is one of those cheeses that are noted by the DOP status, but are not too famous outside their homeland (however, I will add that almost all Italians know this cheese). Like many other cheeses, Asiago is produced in several versions that differ in excerpt; This article will be discussed mainly about the young version.

ASIAGO DOP manufacturers consortium declares that this cheese is already made by about a thousand years, that is, approximately from the beginning of the twentieth century AD. His Motherland is the Asiago Plateau (Azyago), located in the Italian region of Veneto, near the city of Vicenza (Vicenza). Of course, the name of the cheese is happening just from the name of this plateau.

Today, ASIAGO production area is not as narrow, but still strictly limited: this cheese is made only in the provinces of Vicenza and Trento (Trento), as well as in some places of Padova provinces / Padova (Padova) and Treviso (Treviso). The most authentic Asiago, however, is the one that is manufactured in the vicinity of the city of Asiago, in the Alps. Approximately the beginning of the XVII century Aziago was produced only there.

It is curious that at first Asiago did from sheep milk, and on the cow switched only in the XVI century. Currently, AsiaGo is made exclusively from cow's milk, and in this cheese - only three ingredients: Actually, milk, salt and a renewed enzyme. Milk can be both raw and pasteurized. In 1978, Asiago was assigned the status of cheese protected by origin (DOP). The full list of ASIAGO DOP rules is available (in English).

There are two main varieties of Asiago - Azyago Young, Fresh (Fresco) and Azyago-resistant (Staggionato), which happens three subspecies: Mezzano, Vecchio, Stravecchio. Fresh, the young option is withstanding at least 20 days, and a lengthy - at least 2 months, starting from the last day of the month, in which cheese was produced (Vecchio is withstanding more than 10 months, Stravecchio is at least 15). The caloric content of the younger option is about 370 kcal / 100 grams, fatty is about 30%. In the old Asiagoo calorie content - 380 kcal / 100 grams, fatty - about 30%.

Personal impressions

I tried only the young asiago. Its color is very light, almost white, but often with a light yellowish tint. Many small eyes-holes, unevenly scattered over the surface of the cheese mass. Consistency - like good semi-solid cheeses, and very gentle and pleasant. The crust is thin, light, pretty soft.

The aroma is delicate, moderate, not very rich; Notes of cottage cheese, cream, yogurt. The taste is creamy, soft, slightly spicy, but generally quite standard and typical for semi-solid cheeses from cow's milk. Salinity moderate; The aftertaste is a simple, slightly piquant, invasive.

In general, young Asiago is simple ("everyday") high quality cheese, no more.

Price

In Russia, Asiago Cheese, of course, is not for sale; In Italian supermarkets, young AsiaGo costs about 7-8 euros per kilogram.

Innings

Like any other cheese, Asiago is better to remove from the refrigerator in advance, but do not leave it for a long time without covering (without packaging). The young Asiago is well suited for sandwiches, pizza, salads, omelets, weathered - for a cheese plate and hot dishes (in particular, it can be added to risotto, paste, tool).

Solid Wailed Italian Cheese. This is one of the most popular species of cheeses from Italy, he is also one of the most ancient: its production has begun more than a thousand years ago.

Manufacture

Initially, Asiago was made from sheep milk, starting from the 16th century began to make it from cow.

Different types of cheese are made in different ways. The young Asian is made only from solid milk obtained as much as possible from two dots. It is heated to a temperature of 35-40 degrees and add a renewed enzyme that stimulates coagulation. When the resulting curd mass acquires the desired consistency, it is crushed into granules using a special "bad knife". Then the mass is heated to a temperature of 44 degrees and is processed again with a knife. Next, the cheese is laid in special forms that are covered with canvas and put under the press. Over the next 36-96 hours, the cheese becomes the cheese at a temperature of -5 degrees and relative humidity of 85%. After that, the temperature decreases to 11 degrees, and humidity is up to 80%. In such conditions, cheese causes for 20-40 days.

The sustained cheese is preparing from milk of one or two dunes, which is defended during the semitch, after which cream is removed from it. Thus, the cheese becomes less fat. Next, milk are heated to 35 degrees and the rennet enzyme is added. After that, the milk is heated to 47 degrees, divided into granules, laid out into the form and leave rest for 3-5 hours on special tables, where the cheese mass is exempt from excess serum. Over the next 3-5 days, cheese heads are formed, which regularly turn over, and their surface is rubbed with salt. The cheese is then sent to the aging into the room with a temperature of 11-14 degrees and a relative humidity of 80-85%. Full ripening of cheese occurs within 1-2 years.

Views

Depending on the exposure time, the cheese is divided into two types: young and fully overwhelmed.

The heads of young cheese get a smooth cylindrical shape with a slightly convexed boc. In diameter, they reach 30-40 centimeters, in height - 11-15 centimeters, the weight of the head is 11-15 kilograms. The crust of young cheese is straw-white. On all its surface there are large eyes. The pulp is characterized by a soft consistency, and its fragrance resembles a pair cow's milk, butter or yogurt. Cheese taste - slightly sweetish, harmonious.

The sustained cheese is divided into three subcategories depending on the period of ripening: medium exposure (withstands 4-6 months), old cheese (more than 10 months) and very old (more than 15 months). The heads of a weathered cheese have a cylindrical shape with flat sides, their diameter is 30-36 centimeters, height - 9-12 centimeters, weight - 8-12 kilograms. Cheese crust is a solid, golden color, there are small eyes in the pulp. Its taste is more saturated, in the aroma you can catch the hint of dried fruits, fried chestnuts, yeast, nuts, pizza test.

Fatty

What combines

Asiano is used as an independent dish, as well as for the preparation of pizza, salads, sandwiches, paste, omelettes. It combines well with fresh fruits.

Young cheese is better served with dry white wines or light red. Weathered - with stronger wines.

How to choose

A real Asian cheese must have a label that includes the emblem with the date of manufacture and the name of the cheesellin. On the side surface should be applied the manufacturer code and the name of the cheese.

Storage

The young cheese is stored in a polyethylene package at a temperature of 8-10 degrees no more than ten days, weathered - under the same conditions is stored for up to one month.