asiago cheese shredded
Rich in calcium and protein as a hard cheese; contains beneficial probiotics from the fermentation process. Shredded varieties are typically lower in moisture than aged wheels, concentrating these nutritional attributes.
About
Asiago is a hard, pressed cow's milk cheese from the Asiago plateau region of northeastern Italy (Veneto and Trentino-Alto Adige), with a history dating back to the 10th century. The cheese is produced from pasteurized cow's milk and develops a firm, granular texture through an aging process that ranges from months (for a softer version called Asiago Fresco or d'Allevo) to two or more years for the aged varieties. Aged Asiago has a pale golden to golden-brown color, with an interior containing small eyes (holes) throughout its dense structure. The flavor profile is nutty and slightly sharp, intensifying with age; young Asiago is milder and creamier, while mature versions (sometimes labeled "Asiago d'Oro" for specialty aged examples) develop complex, crystalline notes and a more pronounced piquant character.
Shredded Asiago is typically produced from aged wheels (minimum 12 months) and may be treated with anti-caking agents to prevent clumping during storage and use.
Culinary Uses
Shredded Asiago is valued for its meltability and nutty flavor, making it ideal for finishing pasta dishes, risottos, polenta, and soups. It is widely used in Italian cuisine as a grating cheese similar to Parmigiano-Reggiano, though with a slightly softer, more accessible texture. In contemporary cooking, shredded Asiago appears on salads, roasted vegetables, and grain-based dishes, and performs well in gratins and baked applications. It can also be used in sauces and as a table cheese for snacking. Its lower melting point compared to harder Italian cheeses makes it particularly suitable for dishes where controlled melting is desired.