Asiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes, including bagels. Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below), the only "official" Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely-used cheese in the DOP area where it is produced.
The origin of Asiago cheese is very ancient like the history of the zone where it was born, which was colonized from the beginning of the Middle Ages. Conventionally its birth is dated around the year one thousand; in fact there are rare testimonies coming from the Asiago highland related to the preceding centuries.
Asiago cheese is highly recommended for the elderly for a number of reasons: old people often find it difficult to chew and frequently suffer from a lack of appetite. Cheese, especially soft cheese like fresh Asiago, is a welcome alternative for the elderly. It has a high calcium content, which is particularly useful for older people who suffer from osteoporosis. It also contains a good balance of calcium and phosphorus, which is an advantage in the regeneration of bones. Asiago cheese has so many qualities: it is easy to digest and is appetising; it contains live milk enzymes (especially in the fresh variety).
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Asiago cheese, wikipedia.org
What Is Asiago Cheese?, www.essortment.com
Asiago Cheese, startcooking.com