What Is Asiago cheese and How Can I Use It?
Asiago cheese is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 43 recipes to get you started.
Key Points
- Asiago is a northern Italian cow's-milk cheese sold in two forms: fresh and mild, or aged and hard.
- Fresh asiago slices and melts for sandwiches; aged asiago grates over pasta and roasts.
- Aged asiago tastes nutty and salty, landing between a young parmesan and a mild pecorino.
- Parmesan is the natural grating swap; young provolone or mozzarella covers the fresh melt.
- Aged keeps three to four weeks wrapped in paper then foil; fresh is best within a week.
What is asiago cheese?
Asiago is a cow's-milk cheese from the alpine foothills of northeastern Italy, around the Asiago plateau in the Veneto. What confuses people is that one name covers two very different cheeses.
Young asiago, called Asiago Pressato or fresh asiago, is pale and mild, a soft table cheese you can slice for a sandwich. Aged asiago, called Asiago d'Allevo or stagionato, is harder and sharper, closer to a grating cheese the longer it sits.
So before a recipe makes sense, figure out which asiago it means. The fresh one melts; the aged one grates.
How to use asiago
Treat fresh and aged asiago as two different tools.
Fresh asiago slices and melts gently, good on a sandwich or folded into a soft dough, the way it enriches a Garlic Cheese Italian Herb Bread for the Bread Maker.
Aged asiago is a grating cheese with a nutty, savory edge that lands between a young parmesan and a mild pecorino. Grate it over pasta and soups, or blitz it into a pesto, which is what carries an Asiago Spinach Pesto.
It also browns into a fine crust. Showered over vegetables before they roast, aged asiago crisps and deepens, the trick in a Roasted Cauliflower with Asiago/Parmesan & Orange Zest.
Like any cheese, if you are melting the fresh kind into a sauce, keep the heat low so it stays smooth instead of going oily.
Pairing and common mistakes
Asiago is at home with Italian flavors. It loves garlic and tomato with good olive oil, plays well with cured meats, and the aged version stands up to bold garlicky dressings.
The biggest mistake is grating young asiago and expecting flavor. Fresh asiago is mild and moist, so it melts into blandness over hot pasta where you wanted a salty, nutty hit. For grating, buy the aged stagionato.
The flip side is trying to melt aged asiago into a smooth sauce. Like parmesan, the dry aged cheese does not turn creamy; it stays gritty and can clump, so save it for grating and finishing rather than for a smooth cheese sauce.
Substitutes
For grating, parmesan is the natural swap, a touch nuttier and less salty than aged asiago but interchangeable over pasta and in pesto. Pecorino works too, sharper and saltier, so use a little less.
For the fresh, mild side, a young provolone or a low-moisture mozzarella covers the melt on a sandwich or in bread, giving you the soft body without much sharpness.
A wedge labeled simply asiago at the supermarket is usually a middle-aged version that splits the difference. It grates and melts passably, so it is a fine all-rounder when a recipe is not fussy about which extreme you use.
Buying and storing asiago
Read the label or ask at the counter, since fresh and aged asiago look alike in shrink wrap. Fresh asiago is pale and springy with small holes; aged is straw-colored, firm, and sometimes crumbly with tiny crunchy crystals, a good sign of real age.
Wrap a wedge in wax paper or parchment, then loosely in foil. Keep it in the warmest part of the fridge.
Aged asiago is low in moisture and keeps three to four weeks or more, while the moister fresh style is best within a week or so. Hard aged asiago also freezes well for cooking, since it thaws crumbly and you were going to grate it anyway.
Nutrition
Nutrition Facts
Serving Size 1 oz (28g)Quick facts
Where to find asiago cheese: Asiago cheese is usually found in the cheeses section or aisle of the grocery store or supermarket.
Food group: Asiago cheese is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.
- In Chinese
- 艾斯阿格干酪
- British (UK) term
- Asiago cheese
- en français
- fromage asiago
- en español
- queso Asiago
How much does asiago cheese weigh?
| Amount | Weight |
|---|---|
| 1 ounce | 28 grams |
| 5 package (5 oz) | 142 grams |
Related
Dairy and Egg Products
Recipes using asiago cheese
There are 43 recipes that contain this ingredient.
Sauteed Garlic Salad Dressing
The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.
Cheesy & Garlicky White Pizza topped with Fresh Arugula
Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!
Sun-Dried Tomato & Asiago Cheese Bread
Really enjoyed this bread machine recipe. I did double the amount of sun-dried tomatoes and cheese, and I loved it. I ate half of it directly without anything else, it was that good!
Chili Lasagna
One of the recipes we found to use up the homemade leftover chili, it came out amazingly good, nice and crispy on top, very cheesy; the chili and other several kinds of sauteed fresh vegetables were delicious mixture, which gave the lasagna huge amount of flavor.
Tortellini & Spinach Stew
This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!
Cheesy Brussels Sprouts with Sherry Asiago Sauce
Asiago sherry sauce was sensational! It was cheesy and creamy. The dish was so quick and easy to make, only took about 15 minutes, and it came out delicious.
Hot Spinach & Asiago Dip
This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.
Roasted Cauliflower with Asiago/Parmesan & Orange Zest
Roasted cauliflower with Asiago and orange zest brings bright citrus and nutty melted cheese to high-heat-roasted florets. A fast, golden side that transforms a humble head of cauliflower.
Chicken Enchiladas with Tomatillo Sauce
Chicken enchiladas with tomatillo sauce roll shredded chicken in lightly fried corn tortillas, smothered in homemade salsa verde, topped with cheddar and Asiago. Authentic Mexican comfort food.
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Delicious! Considering a much lower fat creamy style pasta dish, this recipe definitely deserves 5 stars.
Asiago Spinach Pesto
It's hard to believe a handful of spinach with a few simple ingredients can turn into something very special. You might want to make a double batch.
Creamy Caesar Salad Dressing (Light)
A home-made and healthified version of creamy Caesar salad dressing that can be used for salad or any recipe calling for creamy Caesar salad dressing.
Ultimate Grilled Stuffed Flank Steak
Flank steak stuffed and rolled into a pinwheel with ham, cheese and a flavor packed mix of ingredients. Guaranteed to wow your BBQ guests that are lucky enough to partake.
Garlic Cheese Italian Herb Bread for the Bread Maker
One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.
Smoked Salmon Pizza & Other Embellishments
Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.
Jerk Chicken Pizza
Jerk chicken pizza, a Caribbean spin: spicy jerk-seared chicken and shiitakes on a barbecue-sauce base with smoked mozzarella and asiago, finished with cool mango-mint salsa. Sweet heat meets smoky cheese.
Crostini Alla Porcini
Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.
Smoky Mushroom Tart
Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.
Williams Alfredo
Ultra-rich alfredo sauce made with roasted garlic, real Parmigiano-Reggiano, Asiago cheese, and butter. Chilled overnight for deeper flavor, this two-cheese sauce clings to every strand of pasta.
Favourite Shell Pasta with Beans & Tuna
Cold pasta shell salad with chunky tuna, red kidney beans, olives, red onion, and red wine vinaigrette finished with grated Asiago. Protein-packed make-ahead lunch or potluck side.
Pasta Fontina
Pasta Fontina is a five-ingredient Italian linguine dish tossed with grated Fontina and Asiago, browned butter, and fresh parsley. Nutty, rich, and on the table in under half an hour.
Lacto: Zuccini in Mock Cream Sauce
Zucchini in mock cream sauce uses the vegetable's own extracted juices to make a thick, creamy sauce with no cream at all. A clever lacto-vegetarian technique with garlic, butter, and optional Asiago.
Best Mediterranean Garlic Soup
Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.
Oysters Randall
Seafood lovers will love this tantalizing dish that is perfect for anytime of the year!
Double-Mushroom Pizza
This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!
Ricotta-Stuffed Zucchini Flowers
Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.
Tagliatelle with Prosciutto & Radicchio
Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.
MacAroni Grill's Pasta Di Polla Al Sugo Bianco
Copycat Macaroni Grill pasta with grilled chicken, pancetta, red onion, and scallions tossed in a silky Asiago cream sauce. Restaurant-style white sauce pasta you can make at home.
Pasta with Garlicky Broccoli & Cherry Tomatoes
Pasta with garlicky broccoli and cherry tomatoes in a silky olive oil sauce with a whisper of cayenne heat. A vegetarian weeknight dinner, finished with asiago and starchy pasta water that pulls everything together.
Black Angus Garlic-Cheese Bread
Steakhouse-style garlic cheese bread loaded with Asiago, Monterey Jack, mayo, green onions, and pureed garlic on French bread. Baked then broiled until bubbly and golden. A Black Angus copycat.
Artichoke, Tomato & Three Cheese Pizza
Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.
Asiago, Potato, & Bacon Gratin
Yukon Gold potatoes layered with Asiago cheese sauce, crispy bacon, chives, and Parmesan, baked until bubbly and golden. The ultimate potato gratin.
Chicken, Broccoli, & Penne Casserole
Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.
Risotto-Style Orzo with Tomatoes & Asiago Cheese
Risotto-style orzo with fresh tomatoes, Asiago cheese, garlic, and parsley simmered in chicken stock. Creamy pasta with risotto texture in half the time and no constant stirring.
Zucchini & Phyllo Pizza
Crispy, flaky phyllo dough layered with melted butter and Asiago cheese makes the crunchiest pizza crust you've ever tried, topped with thin-sliced green and golden zucchini and fresh herbs. A fun, kid-friendly twist on pizza night.
Three Cheese Chicken Breasts in Tomato Sauce
Seared chicken breasts nestled over penne in a garlicky white wine tomato sauce, blanketed with mozzarella, Asiago, and Parmesan and baked until golden and bubbly. One dish, one hour, six happy plates.
Easy Portobello Mushroom Saute
Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.
Baked Crab, Pepper & Spinach Frittata
Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.
Rigatoni with Vodka Tomato Sauce
In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.
Pasta with Asiago Cheese
A very tasty pasta dish in a rich and creamy sauce flavoured with Asiago cheese. Easy to upgrade from an appetizer to main dish with the addition of your favourite seafood.
Rigatoni with Vodka Tomato Sauce - Bon Appetit
Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.
