Uncover The Pungent Secret: Is Asiago Cheese The King Of Stinky Cheeses?

The world of cheese is vast and diverse, offering a tantalizing array of flavors and textures. Among this delectable tapestry, Asiago stands out as a cheese that has captivated cheese enthusiasts for centuries. Renowned for its nutty, slightly salty flavor and firm texture, Asiago cheese has become a staple in kitchens and cheese platters worldwide. However, one question that often arises is: is Asiago cheese pungent?

The Pungency of Asiago Cheese

The pungency of Asiago cheese is a matter of degree, varying depending on the aging process. Fresh Asiago, also known as Asiago Pressato, is typically mild and has a slightly sweet flavor. As the cheese ages, it develops a more intense flavor and a distinct pungency.

Factors Influencing Pungency

Several factors contribute to the pungency of Asiago cheese:

Age

As Asiago cheese ages, the enzymes within the cheese break down the proteins and fats, resulting in the development of stronger flavors. The longer the cheese is aged, the more pungent it becomes.

Milk Type

Asiago cheese is traditionally made from cow’s milk, but it can also be made from sheep’s milk or a blend of both. Sheep’s milk Asiago tends to be more pungent than cow’s milk Asiago.

Production Method

The production method also influences the pungency of Asiago cheese. Artisanal Asiago cheeses, which are made using traditional methods, often have a more intense flavor than mass-produced cheeses.

Types of Asiago Cheese

There are two main types of Asiago cheese:

Asiago Pressato

This is the fresh, mild version of Asiago cheese. It has a slightly sweet flavor and a firm texture.

Asiago d’Allevo

This is the aged version of Asiago cheese. It has a more intense flavor and a firmer texture. Asiago d’Allevo is further classified into three subcategories based on its aging period:

• Mezzano: Aged for 4-6 months
• Vecchio: Aged for 10-15 months
• Stravecchio: Aged for over 15 months

Using Asiago Cheese

Asiago cheese is a versatile ingredient that can be used in a variety of dishes. It is commonly grated over pasta, pizza, and salads. It can also be used as a filling for ravioli, tortellini, and other pasta dishes. Aged Asiago cheese can be crumbled over salads or used as a topping for soups and stews.

Pairing Asiago Cheese

Asiago cheese pairs well with a variety of wines, including:

• White wines: Sauvignon Blanc, Pinot Grigio, Chardonnay
• Red wines: Cabernet Sauvignon, Merlot, Zinfandel

Storing Asiago Cheese

Asiago cheese should be stored in the refrigerator, wrapped in parchment paper or plastic wrap. It can be stored for up to 6 months.

Takeaways: Embracing the Pungency of Asiago Cheese

Is Asiago cheese pungent? The answer is a resounding yes, especially for the aged varieties. However, the pungency of Asiago cheese is not overpowering but rather a testament to its rich and complex flavor. Whether you prefer the mildness of fresh Asiago or the intensity of aged Asiago, this versatile cheese is sure to delight your taste buds.

Questions You May Have

1. What is the difference between Asiago Pressato and Asiago d’Allevo?
Asiago Pressato is the fresh, mild version of Asiago cheese, while Asiago d’Allevo is the aged version with a more intense flavor.

2. How long should I age Asiago cheese before eating it?
The ideal aging period for Asiago cheese depends on your personal preference. For a mild flavor, age for 4-6 months. For a more intense flavor, age for 10-15 months or longer.

3. Can I freeze Asiago cheese?
Yes, you can freeze Asiago cheese for up to 6 months. However, freezing will slightly alter the texture and flavor of the cheese.

4. What are some good pairings for Asiago cheese?
Asiago cheese pairs well with a variety of wines, including Sauvignon Blanc, Pinot Grigio, Chardonnay, Cabernet Sauvignon, Merlot, and Zinfandel.

5. How can I incorporate Asiago cheese into my diet?
Asiago cheese can be used in a variety of dishes, including pasta, pizza, salads, ravioli, tortellini, soups, and stews.