Quality

-original-
Quality

Grade A                 Higher level

CIBUS 2018

-medium-
CIBUS 2018

 Pavillion 2 | Stand COO2 

Asiago Allevo cheese

Asiago Allevo cheese
Energy 1570/375 kjoule/kcal
Protein 28
Carbohydrates 0
Fat 30
Product code: 30033
Ingredients: Milk, salt, rennet.
Rind: Smooth, regular, branded
Structure: Small / medium holes, rare, spread
Texture: Grainy
Colour: White and/or straw yellow
Taste: Pleasant, slightly piquant
Ripening: at least 120 days

The Altopiano dei Sette Comuni, a highly fertile plateau with excellent grazing lands  in the Northern part of the Province of Vicenza (Veneto Region), bears a  very tasty cheese  that has been produced in the area since 1,000 A.D.  During the dominant era of the Republic of Venice, many locals and travellers referred to Asiago as an important market centre for wool and cheese, abundant supplies of which were brought down from the surrounding mountainous areas. Owing to the events of the First World War, the production of Asiago cheese, which at the time was prevalent on the Asiago plateau was gradually extended to the lowlands and parts of the upper Po valley.

The officially-recognised zones for Asiago cheese are defined as the entire provinces of Vicenza and Trento, and two areas in the provinces of Treviso and Padova.  The raw milk is collected in the same areas. Asiago cheese is an Italian, Protected Designation of Origin: this European certification was obtained on 12th June, 1996.

Asiago cheese is produced with two distinct flavours, corresponding with the fresh and ripened varieties. The two varieties can be differentiated not only on the basis of their taste and consistency or the length of the maturing period, but also with respect to the methods of production used.

Fresh Asiago cheese - delicate and sweet, like milk fresh from the farm - is produced with whole milk. The ripened variety, the taste of which is stronger and varies according to the length of the maturing period (from 3 to 12 months), is produced with skimmed milk, has a sharper, piquant taste.

Appetizer

AMBROSI Asiago cheese & pepper Frico

Preheat oven to 180°C. Line 2 large baking sheets with parchment paper. Mix AMBROSI Asiago cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 7,5 cm apart. Using fingers, spread each mound evenly to 6,5 cm round.
Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment.
Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.

Ingredients for 12 people:
  • 1 cup (packed) shredded AMBROSI Asiago cheese (about 100g)
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
First course

Asiago Stagionato Dop Soup

Prepare the beef or hen both. Skim off the fat. Fry the vegetables lightly in a little extra virgin olive oil. Add the herbs and the Asiago Stagionato Dop cut into small pieces and as much broth as required. Blend everything together and strain it through a “chinoise” or a fine mesh strainer. Warm up and serve.

Ingredients for 4 people:
  • 400g Asiago Stagionato Dop
  • 40g shallot
  • 40g celery, thyme, rosemary
  • meat stock
  • extra virgin olive oil
  • sail to taste
Main course

Beef and sausages burgers with AMBROSI Asiago cheese

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
Finely chop pork sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 2,5-cm-thick patties.
Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired level of cooking, about 5 minutes per side for medium-rare. Sprinkle AMBROSI Asiago cheese over top of burgers.
Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.

Ingredients for 6 people:
  • 4 oil-packed sun-dried tomatoes, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon whole-grain Dijon mustard
  • 225g pork sausages, cut into 2,5 cm pieces
  • 1100 g pounds ground beef (15% fat) 
  • 2 large shallots, minced
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon fennel seeds, crushed
  • 6 large sesame-seed hamburger buns
  • 6 1 cm - thick slices red onion
  • olive oil
  • 1 cup coarsely grated AMBROSI Asiago cheese
  • 1 200-250g jar roasted red peppers, drained
Salad course

Endive and AMBROSI Asiago cheese salad

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, green onions, and AMBROSI Asiago cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.

Ingredients for 8 people:
  • 6 tablespoons olive oil
  • 4 1/2 tablespoons fresh lemon juice
  • 6 heads of Belgian endive, cut into 2,5 cm  pieces
  • 3 green onions, chopped
  • 1 1/2 cups grated AMBROSI Asiago cheese (about 100g)
Dessert

Asiago cheese tart

Line a 24cm pie dish with the short pastry and place in the refrigerator to cool. Pre-heat the oven to 180°C . Use a food processor or blender to finely chop the Asiago cheese. Then add the eggs, sugar, brandy and cream and continue to mix until a homogeneous cream is obtained. Remove the pastry from the refrigerator, pierce the botton with a fork and cover with the pears and raisins. The raisins should first be softened and then squeezed to remove any water. Pour the blended mixture of Asiago cheese and theother ingredients over the top of the fruit. Place in the oven and bake for about 40 minutes. Serve while still warm.

Ingredients for 8 people:
  • 150g fresh Asiago Ambrosi
  • 350g rolled short pastry
  • 3 eggs
  • 120g soft light brown sugar
  • 2 tbsp brandy
  • 2 pears, cleaned and sliced
  • 200g  cream
  • 1tbsp raisins (softened and dried)
Ambrosi s.p.a.2019-12-08
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