Asiago
Asiago DOP · Asiago Pressato · Asiago d'Allevo
Asiago: what every chef needs to know
Day in, day out, Asiago DOP delivers: an Italian cheese from the Asiago plateau in Veneto and Trentino, protected by DOP legislation. It comes in two main variants: Asiago Pressato (fresh, maximum 40 days' ageing, soft and mild) and Asiago d'Allevo (aged variant: Mezzano 3–8 months, Vecchio 9–18 months, Stravecchio 15+ months). Ageing time determines flavour complexity: from mild and milky in the Pressato to sharp and granular in the Stravecchio. The DOP cheese is made from pasteurised cow's milk. Asiago d'Allevo has a high concentration of proteins and calcium from the extended ageing. In commercial kitchens, Asiago is used in three categories: young (Pressato) for sandwiches and table service, semi-aged for gratins and risotto, and old (Stravecchio) as a grating cheese over pasta and soups. Store young Asiago for a maximum of 14 days after opening at 2–8°C (36–46°F); aged variants keep for weeks.
Asiago: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173420 aged cheese approximation); Consorzio Tutela Formaggio Asiago nutritional data — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173420 aged cheese approximation); Consorzio Tutela Formaggio Asiago nutritional data.
Asiago: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
creamy Veneto-risotto finished with Asiago Mezzano in the mantecatura for a full, mild kaastoon.
Napoletaanse pizza with a basis of melted Asiago Pressato, belegd with fresh rocket and Parmesan after the fry.
Italian kaasplank with doorlopende rijpingsvarianten of Asiago, served with fresh grapes and kastanjehoning.
Asiago: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use a microplane of fine grater for maximum oppervlaktecontact; grated Vecchio lost directly on through the resthitte of the pasta without klonters.
add Asiago Mezzano to after the boil; the mild vetprofiel provides a creamy mantecatura without the rijstkorrels to overwhelm.
serve Pressato into thin slices at cream temperature; the mild, melkachtige flavour is suitable as instap at a gevarieerde kaasplank.
Asiago: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Asiago: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round in all ageing variants.
Asiago: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Asiago: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
light almond- and apple notes of Garganega-grape; fresh acidity weerspiegelt the mild, melkachtige notes of jong Asiago Pressato.
- Soave Classico DOC
light, fruity red wine on Corvina-basis; the bescheiden tannine pairs with the mild pikantie of Asiago Mezzano without the cheese to overwhelm.
- Bardolino DOC
- Bardolino Classico DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Asiago
What is the difference between Asiago Pressato and Asiago d'Allevo?
Pressato is young (maximum 40 days), soft and mild; suitable for sandwiches and melts well. D'Allevo is aged (3 months to 2 years), compact and sharp; suitable as a grating cheese or on a cheeseboard. Flavour complexity and shelf life increase significantly with ageing.
How do I use Asiago Stravecchio as a grating cheese?
Grate Stravecchio directly before use with a microplane over warm dishes. The hard, dry texture dissolves quickly with heat. Store the whole wheel wrapped in cheese paper at 8–12°C (46–54°F); grated product loses its aroma quickly.
Can Asiago be substituted for Parmigiano Reggiano?
In grating applications, Asiago Stravecchio is a less salty alternative to Parmigiano. The flavour is less complex and slightly softer in character. For fondues and gratins, Asiago gives a creamier melt than the drier Parmigiano.
At what temperature should you store Asiago?
Store Asiago at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Asiago professionally?
The primary professional technique for Asiago is Grating over pasta and risotto (d'Allevo Vecchio) at Kamertemperatuur for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Asiago contain allergens?
Asiago contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
