6 Asiago Cheese Recipes to Make at Home

Asiago is an Italian cheese that ranges in texture from semi-soft to hard. Its color, texture, and flavor profile largely depend on the production and aging processes. Much like Parmigiano-Reggiano, Asiago cheese made in the Veneto and Trentino-Alto Adige regions of Italy receives DOP certification to ensure that the product meets the highest quality standards.

There are two main types of Asiago cheese: Asiago Pressato (semi-soft and partially sweet) and Asiago d’Allevo (a longer-aged hard variety with a nutty flavor).

Asiago cheese has a flavor profile ranging from mild and sweet to nutty, sharp, and tangy—it all depends on the type and how long it ages. Here is a breakdown of how the two kinds of cheese differ in taste:

• Asiago Pressato: Also known as fresh Asiago, this semi-soft cow’s milk cheese has a smooth, creamy texture and a mild, sweet flavor. Its signature taste comes from the whole milk of cows that graze on the lower grassy plains of the Asiago Plateau. To make Asiago Pressato, cheesemakers heat the cow’s milk and add enzymes (lipase and rennet) to create curds. Next, they press the curds into a mold, wrap it in a wax rind, and age it for twenty to forty days.
• Asiago d’Allevo: This hard cheese—also known as aged Asiago—has a sweet, nutty flavor that deepens with age. Cheesemakers make Asiago d’Allevo out of the whole and skim milk from cows that graze on grasses higher in the Alpine mountains. There are three subtypes of Asiago d’Allevo cheese, each aged for a specific period of time. Asiago Mezzano ages for four to six months; Asiago Vecchio ages for ten to sixteen; and Asiago Stravecchio ages for fifteen or more. Asiago Mezzano is the sweetest in this category, while the other two varieties are tangier.

Try out one or more of these recipe ideas next time you head to the grocery store with Asiago cheese on your mind.

1. 1. Asiago broccoli bisque: Sweet, nutty Asiago cheese makes a perfect alternative for sharp cheddar in a comforting broccoli bisque. Start this thick, creamy soup by sautéing cut-up broccoli florets with chopped onions in melted butter. Add chopped potatoes, chicken stock, and white wine to the sautéed veggies. Cover the mixture and let it simmer for about twenty minutes, until the broccoli is tender. Add heavy cream, and cook for an additional five minutes. Remove the pan from the heat, and stir in two cups of shredded Asiago cheese. Using an immersion blender, combine all of the ingredients until the bisque reaches your desired consistency. Season with salt and pepper to taste, and garnish with chopped bacon bits.
2. 2. Asiago cheese dip: If you’re seeking a rich and satisfying appetizer for your next dinner party, look no further than an Asiago cheese dip. Preheat your oven to 400 degrees Fahrenheit, then mix together shredded Asiago cheese, shredded mozzarella, soft cream cheese, chopped bacon, and garlic powder. Pour the mixture into a ceramic dish or cast-iron skillet, and sprinkle with additional shredded Asiago. Bake the dip until the top becomes brown and crispy. Substitute the bacon with chives or your veggie of choice for a vegetarian twist.
3. 3. Asiago chicken breast: Asiago cream sauce makes a fantastic dressing to jazz up a standard chicken breast recipe. In a small bowl, whisk together grated Asiago cheese, low-fat Greek yogurt, chicken broth, garlic powder, and oregano. Pour the cream sauce over the chicken breasts, and bake them at 375 degrees Fahrenheit for about forty-five minutes. Once cooked, sprinkle the chicken with more grated Asiago cheese and season with black pepper to taste. Add chopped artichoke hearts or sun-dried tomatoes into the sauce for extra flavor.
4. 4. Asiago chicken penne: Asiago cheese makes a flavorful, savory topping for chicken penne pasta. Cook your penne according to the package instructions, and cook your chicken breast in a skillet with olive oil. Next, sauté or steam your desired veggies, cut your chicken into bite-sized pieces, and mix them into the penne. Sprinkle a hefty portion of shredded Asiago cheese onto the pasta and stir to combine. Season the dish with salt and fresh black pepper to taste.
5. 5. Asiago mac and cheese: Sharp cheddar cheese is the go-to ingredient in a classic mac and cheese, but adding Asiago adds a more refined twist. Simply take your favorite cheddar mac and cheese recipe and replace one-third of the cheddar with Asiago. For those trying to cut down on their carbohydrates, try replacing some of your pasta with cauliflower for some filling, low-calorie bulk.
6. 6. Three-cheese risotto: This extra cheesy risotto makes a delectable main course or a side dish to accompany your meat of choice. First, heat olive oil in a pan over medium heat, and sauté some chopped onion. Next, add chicken stock and chopped garlic cloves. Cook the mixture for about five minutes, then add Arborio rice. Simmer and stir until the mixture becomes creamy (about twenty minutes) as you watch it to ensure it doesn’t burn. Finish by adding grated Asiago cheese, grated romano cheese, grated Parmesan, heavy cream, butter, and chopped scallions. Simmer for three additional minutes and season with salt and pepper to taste.

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