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	Asiago cheese - Wikipedia, the free encyclopedia
		Asiago cheese is an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese(Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) whose flavor is reminiscent of sharp Cheddar and Parmesan.
		The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago cheese is sliced to prepare panini, sandwiches, or molten on a variety of dishes.
		The only real Asiago cheese is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of Trentino, which has become part of the D.O.P. area for Asiago cheese production.
	en.wikipedia.org /wiki/Asiago_cheese (736 words)

	Asiago - Wikipedia, the free encyclopedia
		Asiago is the name of both a minor township (population roughly 6,500, 45°52.55′N 11°30.5′E) and the surrounding plateau region (the Altopiano di Asiago) in the Province of Vicenza in the Veneto region of Northeastern Italy.
		Although probably best known internationally as the origin of Asiago cheese, Asiago was also the site of a major battle between Austrian and Italian forces on the Alpine Front of World War I.
		Asiago is the birthplace of author Mario Rigoni Stern, and features prominently in his stories.
	en.wikipedia.org /wiki/Asiago (228 words)

	Asiago D.O.P.
		Asiago is an Italian, Protected Designation of Origin cheese produced with two distinct flavours, corresponding with the fresh and ripened varieties.
		Asiago has been certified as a D.O.C. (Controlled Designation of Origin) cheese since 21st December, 1978, when a law was passed to establish the limits of the geographical area within which the milk used to produce this variety of cheese could be collected and where production traditionally takes place.
		The officially-recognised zones for Asiago cheese are defined as the entire provinces of Vicenza and Trento, and two areas in the provinces of Treviso and Padova.
	www.asiagocheese.it /asiago_dop_engl.html (311 words)

	Dining Review: Asiago's cool bit of Euro cuisine Downtown
		Even old standbys are raised to a new level at Asiago: crab cakes ($22 for an entree; $9 for an appetizer) are crusted with pistachio nuts and served in a pool of bright saffron buerre blanc.
		Asiago's generous wine list is selective and priced along a broad range: The wines-by-the-glass selections ($6 to $9) are interesting, and the waiter was knowledgeable about which ones would go best with which dish -- something you can't always count on these days.
		Asiago, along with a handful of other places, is a bright spot in an otherwise dim Downtown dining scene.
	www.post-gazette.com /dining/20030530dine0530fnp2.asp (1234 words)

	Historical notes on Asiago cheese
		On the Altopiano dei Sette Comuni, a very fertile highland area with excellent pasture in the northern part of the province of Vicenza, it is said that very tasty cheeses were produced in the area around the year 1,000 A.D. In the middle ages, however, local cheeses were produced from sheep's milk.
		'Asiago d'allevo' has a sharper, piquant taste, and the degree of its sharpness depends on the technique used and the length of the maturing period.
		Owing to the events of the First World War, the production of Asiago cheese, which was prevalent on the Asiago plateau at the end of the nineteenth century, was gradually extended to the lowlands and parts of the upper Po valley, and to the mountainous areas of the province of Trento.
	www.asiagocheese.it /history.html (441 words)

	Food: Ingredients: Asiago Cheese
		Aged Asiago is firm and slightly spicy-perfect for grating over pasta or green vegetables, or simply for savoring with a full-bodied, robust red wine.
		Asiago that is aged for at least 6 months to 1 year is known as Asiago d'Allevo, and is characterized by a more pronounced, sharper flavor than its younger version.
		There are ways to detect whether your Asiago is simply middle-aged (matured 6 months), or stravecchio (aged between 1 1/2 and 2 years): The color of the cheese changes from a creamy shade of white to a pale straw hue as it ages, and the sweet flavor intensifies and becomes more pungent with time.
	www.italiancookingandliving.com /food/essentials/asiago.html (329 words)

	Virtual Tour, Stop VIII: Asiago
		Asiago has always been the primary community in government, commerce and society by geography (it is in the very middle of the Altipiano) and topography (Asiago is surrounded by the largest meadows and is sheltered from the worst of winter storms.)
		Asiago, and most of this Trentino highland, were overrun by the Austrians twice- in the Spring Offensive of 1916 [also known as the Strafexpedition or "punishment war"] and the Fall Offensive of 1917.
		Today Asiago and the Altipiano is known worldwide for its excellent cheeses and grappa, as well as regionally for outdoor sports ranging from the tranquility of golf or cross-country skiing, to the extreme in paragliding or back-country skiing.
	www.worldwar1.com /itafront/asiago.htm (980 words)

	Asiago d'allevo (mature version) DOP - Veneto
		Asiago cheese must be preserved in a fresh place or in the warmer shelves of the refrigerator.
		The Asiago is well accompanied by red wines of Vicenza and Trento areas: in particular the fresh type is delicious with fruity wines, while the mature type of cheese is better with strong wines such as Breganze Pinot Noir, Colli Berici Cabernet and Teroldego Rotaliano.
		asiago, asiago cheese, asiago cheese fresco, asiago italy, asiago cheese dip, italian cheese, cheese crumbly italian, cheese italian soft, italy cheese
	www.yndella.com /Asiagod'allevo(matureversion)DOP-Veneto_2_0_5706.aspx (358 words)

	One of life's simple pleasures / Young Asiago pressato is just right for a light summer snack
		Aged Asiago (Asiago d'allevo) is a different cheese, not simply a mature version of the young Asiago, so we'll leave that for another time.
		Asiago pressato is not a branded cheese, so the only way to know whether the one on sale in your local shop is bland and rubbery or fresh and appealing is to ask for a taste.
		Asiago pressato is one of the least expensive Italian cheeses available today, so you can bring home a generous wedge and explore its potential in the kitchen and at the table.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2004/08/19/WIGV2883G51.DTL&type=wine (483 words)

	Asiago Cheese
		Fresh Asiago is made with whole cow's milk and is matured for 20 to 40 days.
		When fresh Asiago is featured in hors d'oeurves and snacks, serve it with a firmly structured dry white wine, such as a Tocai del Piave or Lugana.
		The cheese-making process, carefully controlled by the Asiago Consorzio, Asiago, may only be made in the provinces of Vicenza and parts of the provinces of Padua and Treviso in the Veneto region and in the province of Trento (in the region of Trentino-Alto Adige).
	www.epicurean.com /articles/asiago-cheese.html (448 words)

	Flavor Profiles--Asiago
		An Italian cheese with a nutty, sharp flavor and a light-yellow interior with holes.
		Asiago is semifirm when young, but grows harder as it ages, making it better suited to grating.
		Asiago is also good for baked dishes such as gratins and pasta toppings, or for shaving over salads.
	www.cookinglight.com /cooking/flavorprofiles/asiago.html (109 words)

	all about Asiago cheese on The Worldwide Gourmet
		Ripened Asiago: The most mature variety (Asiago stravecchio) can be served at table as the basis of a second course, as an accompaniment or at the end of a meal together with fresh fruit.
		Fresh Asiago: Due to its delicate consistency and flavour, fresh Asiago requires wines which are rather delicate, such as young, white or soft, light rosé wines.
		Ripened Asiago: In the case of matured Asiago the choice of an accompanying wine depends on the seasoning period of the cheese.
	www.theworldwidegourmet.com /cheeses/italian/asiago.htm (723 words)

	ASIAGO / **
		Located in what is known as the "Streets of Woodfield" (in the old Dick Clark's AB Diner) space, Asiago has been open since April, and its menu of Italian classics seems to be winning the battle against the competition.
		Asiago is the brainchild (there is also an Asiago in South Elgin) of architect (and now) restaurateur Patrick Marzullo.
		Asiago offers six signature versions of pizza, including a fine-tasting Margherita and a very interesting Venezia, which includes fresh spinach and garlic along with tomato sauce and a blend of provolone and mozzarella cheeses.
	www.suntimes.com /output/bruno/wkp-news-asiago02.html (1049 words)

	Cheese - Asiago
		Pepperoni And Asiago Pinwheels - Light flaky appetisers made with frozen puff pastry sheets, peperoni, and asiago cheese.
		Vegetable Frittata With Asiago Cheese - uses 3 whole eggs plus 6 egg whites, tomaotes, bell pepper, onion and zucchini.
		Asiago is made in the region of Vicenza and Trento.
	www.gourmetsleuth.com /cheese_asiago.htm (96 words)

	Asiago
		Asiago goes well with pasta and rice, as well as with such fruits as fresh figs and pears.
		Asiago is a hard, aromatic Italian cheese originally made only in the Dolomite Mountains region of northern Italy.
		This cheese is available in flavors ranging from mild to aged, and the types are described by their flavor.
	www.pccnaturalmarkets.com /health/Food_Guide/Asiago.htm (357 words)

	Comune di Asiago - Some history of the plateu
		Flint-stones and engravings on rock walls in Valdassa are witness to the presence of prehistoric human life on the Highland.
		The colonization began from the eastern (Enego) and western (Rotzo) sides of the plateau and continued (Rotzo in the west and Enego in the east) as far as the centre (Asiago).
		These events completely changed the face of the Highland, and through the revival of their economies the communities were able to preserve the cultural identity forged by their ancestors.
	www.comune.asiago.vi.it /storia_eng.asp (582 words)

	Asiago Fresco Cheese Wheel - Monti Trentini (Site not responding. Last check: 2007-10-01)
		Authentic imported Italian Asiago is a name controlled cheese and is made in small batches from partially skimmed raw cows milk at traditional cheese making factories at the base of the Italian Alps.
		Asiago Fresco (or "fresh" Asiago) is aged a mere two to three months and is light beige in color with tiny eyes spread throughout.
		The texture is supple and the flavor is mild and lactic.
	www.1800gourmet.com /Product.aspx?pid=507 (130 words)

	I Love Cheese!, Cheese Profile (Site not responding. Last check: 2007-10-01)
		One bite of Asiago will create images in your head of a warm, twilight-lit evening on the Italian countryside.
		It ranges in flavor from mild and buttery when it's young (look for the clear or white wax coating) to an intense, semi-sharp when it's aged (in the fl coating).
		Asiago is named for the northern Italian village in which it was created.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Asiago (156 words)

	Boise Weekly - Not Your Everyday Newspaper: Food + Drink: Food Review: Asiago's Ristorante
		I still hold a fondness for Asiago's and the effect those little lights and a glass of good red wine has on me. So it was fitting that my husband and I returned to review Asiago's on Valentine's Day.
		It's tough to decide between homemade pasta dishes with their made-from-scratch sauces, or heartier fare like Asiago's signature dish, which is simply called Carne ($16.95) and is comprised of sauteed pork loin medallions with smoked bacon, caramelized apple chutney and gorgonzola cheese.
		Asiago's prepares a respectable tiramisu ($5.50) that earns a favorable nod for visual perfection and a mascarpone filling that is both light and rich.
	www.boiseweekly.com /gyrobase/Content?oid=oid:159352 (492 words)

	www.asiagorestaurants.com
		At Asiago "Taste This" restaurants, our "lifestyle" promise aspires to the pleasures of wholesome, "old-world" food served in an ambience that is warm and welcoming.
		The Asiago lifestyle is a co mmitment to community, a symbol of good, nutritious food and a dedication to the joy of living.
		It is a neighborhood place, a mee ting place, a pleasurable place away from home that you will want to return to again and again.
	www.asiagorestaurants.com (143 words)

	Asiago Italy - Asiago guide - Asiago hotels - Asiago hotel - Asiago Italy travel - guide to Asiago - holiday in Asiago ...
		As of this year the 'Altopiano di Asiago' (the Asiago upland) houses the Extrem Sport Center 'Team Sport Emozione' - which provides the possibility for those in search of excitement to do bungee jumping, rafting, hidrobob and para gliding.
		As the naturalist from Asiago Patrizio Rigoni stresses, our land is a living 'exhibition' all to be read and enjoyed.
		Asiago is also the best place for meeting the sky.
	www.travelplan.it /reg_ven_asi_page.htm (1529 words)

	Asiago \| English \| Dictionary & Translation by Babylon
		Asiago in 13 languages, encyclopedia term for Asiago.
		Asiago is the name of both a minor township (population roughly 6,500,) and the surrounding plateau region (the Altopiano di Asiago) in the Province of Vicenza in the Veneto region of Northeastern Italy.
		Asiago to French Asiago to Italian Asiago to Dutch Asiago to Portuguese Asiago to German Asiago to Hebrew
	www.babylon.com /definition/Asiago/English (187 words)

	Awesome Asiago
		Asiago is a hard cheese and described as a cross between Parmesan and sharp Cheddar.
		In wheel form, Asiago's interior is pale yellow with many small holes and is available in young, medium or aged varieties.
		Young Asiago cheese has a mild flavor and softer texture and is often used as a table cheese, whereas the medium-aged Asiago has a more intense flavor and granular texture.
	www.pizzatoday.com /makeline_articles.shtml?article=MzYzc3VwZXIzNjBzZWNyZXQzNjc= (428 words)

	Asiago Italy hotel bookings (Site not responding. Last check: 2007-10-01)
		Hotel Erica is located in the centre of Asiago, the main town of Altopiano di Asiago, a happy mountain resort which, with its millenary tradition of the "Cimbri" people, promises entertainment, rest, cultural enrichment, and the possibility to rediscover the joy of living.
		The Hotel is at the heart of the Plateau, at 1100 m above the sea level, at 3 km from Asiago.
		It has a beautiful position, it is a haven of green and peace, with a view on the Golf Court, near centuries-old trees and paths where our Guests can walk surrounded by the nature.
	www.hotelnetservice.com /italy/asiago (212 words)

	Asiago
		Cube BelGioioso Asiago and toss with cooked rotini pasta, fresh oregano, chopped Vidalia onions, Kalamata olives and extra virgin olive oil.
		Top crusty Italian bread with thinly sliced prosciutto, BelGioioso Asiago, artichoke hearts and sprinkle with olive oil for a tasty Italian sandwich.
		Mix grated BelGioioso Asiago into a vegetable dip and serve with fresh vegetables and freshly baked breadsticks.
	www.belgioioso.com /Asiago.htm (217 words)

	Olive Garden Italian Restaurant: Press: Press Releases
		Both dishes are made with classic Italian tortelloni pasta, a larger version of the ring-shaped tortellini, filled with Asiago cheese and roasted garlic.
		Asiago and Roasted Garlic Tortelloni with Shrimp is tortelloni tossed with fresh Roma tomatoes and spinach in a garlic-herb cream sauce, then topped with sautéed shrimp.
		Olive Garden’s Asiago and Roasted Garlic Tortelloni with Sausage combines tortelloni with sweet basil and Roma tomatoes in a basil-marinara sauce, which is topped with grilled Italian sausage.
	www.olivegarden.com /press/news_releases/2006/20060518a.asp (309 words)

	Asiago Hotels - Hotel in Asiago - ITWG.COM (Site not responding. Last check: 2007-10-01)
		Asiago is the principal town of the “Seven Communes” on the historic Asiago plateau, famous for the Italian counter offensive during the First World War, and is situated between the Astico and the Brenta in the province of Vicenza.
		Follow the signs for Asiago and go on to the SS 349 (the del Costo road).
		The cristallo hotel is located high up in the levico, a quiet area near to the town centre, the spa facilities and the wonderful imperial park.
	www.itwg.com /locator.asp?zona=[C1263]&CODE=FK488 (398 words)

	Asiago Fresco
		Asiago originated in the village of Asiago in northern Veneto, where it has been made for centuries.
		Although it was originally made with sheep's milk, but it is now made with cow's milk.
		fresco means "fresh" or "young," which means this Asiago has been aged for only a few weeks (as opposed to aged asiago's six to seven months).
	www.agferrari.com /index.php/item/item/1173.html (168 words)

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