What is ASIGO?

Asago is a type of Italian cow's milk cheese that moves in texture from soft to hard, depending on type. The cheese is commonly used in kitchens throughout Italy and has also spread to other parts of the world where it has become popular in its hard form grated in pasta, pizzas and other similar meals. Asago has a characteristic spicy taste and smell that many consumers appreciate and can be found in most markets.

Some types of Asaga are governed by a protected designation of origin, which means that if the cheese is marked in this way, the cheese was made on a set of demanding standards. In addition, independent monitors follow foods that have protected destinations of origin, ensuring that food is of consistent quality and that consumers do not sell an incorrect product. In addition to promoting cheese industry, it also ensures that the vital parts of the European culinary herifies will not be lost.

This cheese actually comes in two forms, a young form called Asia PressatoAnd at the age called Asia D'Allevo. Both are made in a similar way, although the production process is slightly different. The young version, also called Fresh Asago, appears as a filling for raviolis, at the top of pizza or for dressing of salty cakes. The cheese is soft, crumbly and damp, like most fresh or farmer cheeses. Asago d'Allevo, on the other hand, is a hard cheese with bark, with a fine young version and a more attractive type of aging.

This cheese is one of the family of "mountain cheeses" such as Emmentaler and Gruyere, and can be made either by pasteurized or raw milk. The taste changes depending on what type of milk is used, with many consumers prefer Asago raw milk because it has a more complex taste.

To make the manufacturer of Asago Pressato cheese use fresh whole milk, which is phenomenon and combined with rennet to form cottage cheese. These cottage cheese are loosely pushed into curd and aging for 40 days before they are considered ripe. Asia D'Allevo uses partiallyskimmed milk and age is much longer. For a young d'Alleva, the cheese can allow for about three months. Older versions can age up to one year.

cheese in age has small holes and slightly granular texture. Young cheese is slightly sweet with a walnut taste that goes well with fruit and many wines. Older Asago is much more assertive, acidic and briskly. Graded pasta is a fresh and spunk alternative to Parmesan.