
	Where results make sense

Topic: Asiago cheese

Related Topics

Asiago DLR Asteroid Survey

Asiago cheese

7679 Asiago

In the News (Thu 4 Dec 08)

Goldman Sachs

Delta Air Lines

Saxby Chambliss

Damian Green

Sumner Redstone

Crimson Tide

Tommy Tuberville

Bill Clinton

Wayne Rooney

Vilasrao Deshmukh

	What is asiago cheese?
		Asiago cheese also holds certification by a cheese consortium, which ensures that the cheese is produced under certain guidelines in order for it to meet high quality standards.
		Asiago cheese provides an abundance of positive dietary elements and, as such, should be considered when selecting cheeses as an addition to, or substitute for, other food sources.
		Asiago d´Allevo cheese is harder in consistency than fresh Asiago and is most commonly used as a grating cheese to serve over pastas, salads, soups, appetizers, and gravies.
	wywy.essortment.com /asiagocheeses_rnnr.htm (883 words)

	Caneva History - Asiago
		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.
		The Consorzio Tutela Formaggio Asiago, based in the city of Vicenza, was created up in 1979 to control the quality of Asiago cheeses, to ensure the correct use of brands, markings and seals, and to develop awareness-raising activities in Italy and other countries.
		Asiago cheese is produced only in certain areas, from pasture land in the Po Valley to Alpine meadows on the Asiago plateau and in the province of Trent.
	www.caneva.org /Asiago.asp (421 words)

	Extra Hard Cheeses (Site not responding. Last check: 2007-10-13)
		The officially-recognized zones for Asiago cheese are defined as the entire provinces of Vicenza and Trento, and two areas in the provinces of Treviso and Padova.
		The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds, which imprints a zigzag pattern along the side of the cheese.
		The cheese is of very ancient origin, with many historical references to it in the Roman period; it spread over the centuries to the Latium region although the main source of milk continued to be Sardinia.
	www.caviarmore.com /Pages/cheeseextrahard.htm (3239 words)

	Asiago cheese - Wikipedia, the free encyclopedia
		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.
		This cheese is available in flavors ranging from fresh to mild to aged, and the types are described by their flavor.
		Asiago cheese was first developed in a village in northern Italy called Asiago.
	en.wikipedia.org /wiki/Asiago_cheese (829 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)

	Asiago (Site not responding. Last check: 2007-10-13)
		Asiago goes well with pasta and rice, as well as with such fruits as fresh figs and pears.
		This cheese is available in flavors ranging from mild to aged, and the types are described by their flavor.
		Asiago is widely available in large health food, grocery, and specialty stores, both in wedges and grated.
	www.kroger.com /hn/Food_Guide/Asiago.htm (357 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)

	Cheese of the Month Club
		Asiago d'Allevo, a village northwest of Venice, is tucked beneath the Dolomite Mountains.
		Asiago is a cheese that has been certified as a D.O.C. (Controlled Designation of Origin) since 21st December, 1978.
		Cheese is the oldest and most natural way of preserving milk, with evidence suggesting that cheese making was first introduced in the UK over 2000 years ago.
	www.cheesemonthclub.com /pastnewsletters/vol3no5.htm (1653 words)

	Asiago Cheese
		Fresh Asiago is made with whole cow's milk and is matured for 20 to 40 days.
		It is a fine addition to an after-dinner cheese platter, where it should be served with a big, full-bodied red, like the Veneto's favorite son, Amarone, or it may be grated and used as an ingredient in main courses, where it should be served with a supple red, such as an Italian Cabernet.
		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)

	The Consorzio Tutela Formaggio Asiago
		The Consorzio Tutela Formaggio Asiago, which is based in the city of Vicenza, was set up in 1979 to control the quality of Asiago cheeses and to ensure the correct use of brands, markings and seals, and to develop awareness-raising activities in Italy and other countries.
		The Consorzio Tutela formaggio Asiago has implemented and maintains a Quality Management System which fulfils the requirements of the standard UNI EN ISO 9001:2000; this is a glamorous and exacting goal as the Consorzio Tutela formaggio Asiago was the first Consorzio in Italy which obtained the certification.
		Genuine Asiago D.O.P. is the cheese marked with the seals of the Consorzio Tutela on the side of each form.
	www.asiagocheese.it /consorzio_engl.html (244 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		The cheese's scent recalls milk fresh from the cow, and its taste is sweet and balanced, more accentuated and flavorful in the aged version.
		The plateau of Asiago was particularly favorable for livestock-raising.
		The cheese was being produced before the 17th century utilizing, however, sheep's milk (and thus called "pegorin").
	www.homestead.com /salvatorecucina/files/asiago.htm (520 words)

	Swissrose International (Site not responding. Last check: 2007-10-13)
		Originally a sheep's milk cheese, it is now made from cow's milk throughout the province of Vicenza.
		Asiago d'allevo - made from part-skimmed milk and sold after it ripens anywhere from 4 months (young cheese) to 2 years (aged cheese).
		It is an aromatic yellow with a fruity, slightly sharp flavor.
	www.swissrose.com /pages/j301_a1731.html (130 words)

	Asiago d'allevo (mature version) DOP - Veneto
		Asiago cheese takes its name from the area where it was first produced - the Altopiano di Asiago.
		Depending on the length of the period of maturation, two types of Asiago cheese can be identified: the “mezzano”, with a maturation of 3-5 months long, the “vecchio”, with a maturation of 9 months long or more.
		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.
	www.yndella.com /Asiagod'allevo(matureversion)DOP-Veneto_2_0_5706.aspx (358 words)

	Asiago DOP Pressed - Veneto
		In the 20s, a new technique involving a brief maturation period was introduced, so that the Asiago cheese is produced today in two different types, the mature version (d’allevo) and the fresh type (pressato).
		Depending on the period of maturation, two types of Asiago cheese can be identified: the “mezzano”, with a maturation of 3-5 months long, the “vecchio”, with a maturation of 9 months long or more.
		Asiago cheese must be preserved in a fresh place or in the warmer shelves of the refrigerator.
	www.yndella.com /AsiagoDOPPressed-Veneto_2_0_891.aspx (344 words)

	Wegmans: Cheese (Site not responding. Last check: 2007-10-13)
		Choose your cheese with care with this up-to-date library referencing nearly 200 varieties found in our stores.
		Here are three of our favorite domestic cheeses — all from our holiday magazine — paired with items to enhance their flavors.
		Faribault Dairy is the only US cheesemaker to still cure and age its blue cheese exclusively in caves.
	www.wegmans.com /freshProducts/cheese/encyclopedia (221 words)

	Cheese - Asiago
		Pepperoni And Asiago Pinwheels - Light flaky appetisers made with frozen puff pastry sheets, peperoni, and asiago cheese.
		Prosciutto and Asiago Cheese Crostini Drizzled with White Truffle Honey - from Restaurant LuLu San Francisco.
		Asiago is made in the region of Vicenza and Trento.
	www.gourmetsleuth.com /cheese_asiago.htm (96 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)

	Historical notes on Asiago cheese
		And during the age of the Republic of Venice many local witnesses and travellers referred to Asiago as an important market centre for wool and cheese, abundant supplies of which were brought down from the surrounding mountainous areas.
		'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)

	Numark \| Asiago
		This cheese is available in flavours ranging from mild to aged, and the types are described by their flavour.
		Dolce describes a mildly spicy asiago, a few months old; medio describes a stronger product, aged longer; and piccante asiago is a hard, aged cheese with a piquant flavour, suitable for grating.
		Piccante asiago is also enjoyed as a flavoursome table cheese, eaten in paper-thin slices.
	www.numarkpharmacists.com /hn/Food_Guide/Asiago.htm (351 words)

	Italian cheese - asiago, buffalo ricotta, curd, gorgonzola, mascarpone, mozzarella, parmigiano, pecorino, stracchino, ...
		Hailed as the “Millenium Cheese of Italy,” Cacio di Fossa literally means “cheese of the pit.” During the wars between Charles VIII of France and Ferdinand of Naples the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas.
		The cheese is pulled from the ground, cleaned, wrapped in it’s characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio.
		Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard.
	www.italiancook.ca /cheese.htm (7892 words)

	Appetizer, Asiago Cheese Puff Appetizers, Cheese Appetizer
		Mix the finely grated Asiago cheese, finely chopped onion, Best Foods or Hellman's mayonnaise, fresh thyme finely chopped, salt and cayenne pepper together.
		Place a small amount of the Asiago cheese topping on each toasted bread round.
		Put the bread rounds back into the oven and bake them again for approximately 5 to 8 minutes more until the Asiago cheese topping is puffed and golden and serve warm or cold.
	www.finedinings.com /asiago_cheese_puffs_appetizers.htm (160 words)

	Cook's Thesaurus: Firm Cheeses
		Don't confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.
		Don't confuse it with unaged Manchego cheese, which is almost white, semi-firm, and typically used as a melting cheese.
		Parmesan cheese = Parmigiano Notes: This firm cheese is pungent and salty, and it's terrific grated on salads, pasta, or pizzas, or served simply with figs, pears, or crusty bread.
	www.foodsubs.com /Chefirm.html (1286 words)

	I Love Cheese!, Cheese Profile (Site not responding. Last check: 2007-10-13)
		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.
		Cheese makers in the United States began producing Asiago in the mid 1900s.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Asiago (156 words)

	Creamy Linguine with Asiago Cheese and Ham
		Two kinds of cheeses add flavor and creaminess to this delicious pasta dish.
		Parmesan cheese can be substituted for Asiago cheese.
		Combine milk, cottage cheese and cornstarch in food processor and process until smooth.
	www.pccnaturalmarkets.com /health/Recipe/Linguine_Cheese_Ham.htm (236 words)

	Asiago
		Aged at least 5 months, this sweet, nutty cheese has a wonderfully pronounced flavor that is perfect for snacking.
		A semi-hard table cheese, made from part skim milk, it is easily shredded into your favorite recipes or served cubed with beer or a full-bodied red wine.
		Mix grated BelGioioso Asiago into a vegetable dip and serve with fresh vegetables and freshly baked breadsticks.
	www.belgioioso.com /Asiago.htm (217 words)

	Asiago Toasted Cheese Puffs - Allrecipes
		In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper.
		Broil for 3 minutes, or until the cheese is melted and lightly browned.
		I added a bunch parmesean and mozarrella cheese to the mix to make a little more gooey.
	allrecipes.com /recipe/asiago-toasted-cheese-puffs/detail.aspx (274 words)

	Asiago Cheese Wedge - BelGioioso (Site not responding. Last check: 2007-10-13)
		Aged for 5 months or more, this sweet, nutty cheese has a pronounced flavor that's ideal for casual snacking.
		Asiago is a semi-hard table cheese, made from part skim milk.
		It can be shredded into your favorite recipes or served with beer or your favorite full-bodied red wine.
	www.1800gourmet.com /Product.aspx?pid=710 (74 words)

	“asiago” 55 Recipes \| Recipezaar
		Zucchini and garlic fried in olive oil and topped with Asiago cheese in the broiler - I can assure you, whether you like zucchini or not, you will love this.
		I love Asiago cheese and the flavor of it, although you can easily substitute freshly grated parmesan cheese in this recipe if needed.
		The cheese goes so well with the garlic, it is a perfect pair.
	www.recipezaar.com /recipes.php?q=asiago (495 words)

	Asiago cheese Definition in the Food Dictionary at Epicurious.com
		Asiago cheese Definition in the Food Dictionary at Epicurious.com
		A semifirm Italian cheese with a rich, nutty flavor.
		Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=1181 (197 words)

	asiago d'allevo cheese - gourmet cheese, french cheese, gourmet food
		A gourmet cheese that originates from the high plateau of Asiago in northeastern Italy for a thousand years or more, although sheep not cows were the soruce of milk in days gone by.
		Asiago d’allevo has a grayish-yellow rind and a pale straw-colored paste which is supple but sliceable.
		The paste hardens and the flavor strengthens as the gourmet cheese matures and it takes on a more tangy character.
	www.cheeseline.com /gourmet-cheeses/asiago-dallevo-cheese-100422.aspx (174 words)

Try your search on: Qwika (all wikis)