438:, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked. The curd is broken into many little pieces (of the size of a nut), whereupon the curd is cooked again at approximately 45 °C (113 °F). Later, this mixture is poured into molds with perforated walls; afterwards there is a first dry salting and then the mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with plastic bands (which put the brand Asiago around the entire form) and are placed in a room called "Frescura" for two to three days to dry. At this point the bands are removed to allow one last curing by a bath in brine for a period of two days. Then the forms are allowed to rest in a dry environment for a period ranging from 20 to 40 days. The finished cheese has a cylindrical shape with a diameter of 30–40 cm (12–16 in) and height about 15 cm (5.9 in). The average weight of a wheel is 11–15 kg (24–33 lb). The rind is thin and elastic; the paste inside is soft, buttery, white or slightly yellowish.
455:
small parts (of the size of a grain of rice). At this stage there are two other firings: to 40 and 47 °C (104 and 117 °F). The paste is removed from the heat and stirred with a large whisk, then the curd is extracted and placed into molds lined with cheese cloth for forming. It is divided up and left to rest for a couple of hours on a draining table and then the cheese is turned several times. Next, in the pre-salting stage, the last whey is removed and the DOP logo is impressed onto the side. This process takes a couple of days (at least 48 hours) and during this time the wheels are turned several times. The cheese is then salted in one of two ways, either by spreading salt over the surface of the cheese or by soaking it in brine. The last step is the ageing process, which lasts at least 60 days and must take place within the area of origin, and is done in warehouses where the storage temperature and relative humidity are meticulously controlled (optimal values are 10–15 °C (50–59 °F) and 80-85%).
394:. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular cheese in the DOP area where it is produced. The DOP production area is strictly defined: It starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago plateau and the Trentino's highlands. The DOP designated area where the milk is collected and Asiago DOP cheese is produced extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 m (2,000 ft) above sea level, using milk from farms also more than 600 m (2,000 ft) above sea level, is entitled to the additional label "Product of the Mountains".
31:
447:
539:
888:
126:
553:
526:
The U.S. Patent and
Trademark Office has ruled clearly and repeatedly that asiago is a generic term, citing widespread use of the term by multiple companies to describe a type of cheese, not a unique product produced solely in Italy. In 2019, the Consorzio Tutela Formaggio Asiago abandoned efforts to
406:
Between the 10th and 15th centuries, sheep raising was the predominant agricultural activity in the Asiago plateau – which was known for its pastures – the purpose of which was the production of savory cheeses (originally called "Pegorin"), and wool production, destined for the textile works of the
454:
This type is produced by using a mixture of whole milk and skimmed milk. First the raw milk is heated to about 35 °C (95 °F) and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked; the curd is broken into many
407:
near valley (Valdagno, Schio, Piovene
Rocchette). In the 1700s Asiago production was expanded to surrounding areas; by the 18th and 19th centuries during long maturation Asiago d'Allevo was produced. It wasn't until the early 1900s that the shorter maturation Asiago Pressato was produced.
397:
Over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from Italy. As such, production of the cheese has spread around the globe and the term "asiago" describes a style of cheese that can be produced anywhere.
527:
trademark "asiago" in the United States following the U.S. Patent and
Trademark Office's rejection of a trademark application on the grounds that "asiago" is a generic term. Similar efforts to trademark the term "asiago" have been struck down by IP Australia in 2018.
416:
Asiago was introduced into the United States by
Italian immigrants in the 1920s and became well known in the late 20th and early 21st centuries for its use in shredded cheese blends and as a topping on the eponymous
1453:
490:(PDO). This simply means that the product can be considered as "authentic" by European law if and only if it is produced in its specific origin area, and according to a specific regime, known as the
736:
1448:
593:
434:
This type is produced by using fresh whole milk. The first step is heating milk at 35 °C (95 °F). Specific enzymes, like rennet and
838:
668:
990:
920:
477:(very old Asiago): more than 15 or more months of aging; very hard and grainy paste, amber-colored with a bitter and spicy taste.
601:
712:
651:
1122:
1250:
1227:
271:
196:
623:
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365:
116:
1443:
391:
892:
486:
Within the EU, Asiago cheese is an
Italian D.O.P. product (Denominazione di Origine Protetta), equivalent to a
129:
937:
913:
510:
of 21 December 1978 and subsequently modified by the prime-ministerial decree of 3 August 1993 and by the
1433:
762:
812:
1107:
498:. Previously it had enjoyed protected status in a number of European countries with which Italy had
1438:
1097:
906:
361:
Asiago is produced in multiple countries around the world including Italy, the U.S. and
Australia.
865:
1458:
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842:
676:
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8:
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1030:
507:
499:
465:(middle Asiago): 4 to 6 months of aging; compact paste, straw-colored and sweetish taste.
413:
wrote "goat's milk is excellent, ewe's milk is next, with cow's milk is in third place".
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1346:
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511:
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355:
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1112:
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342:
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471:(old Asiago): 10 to 16 months of aging; hard paste, straw-colored and bitter taste.
383:
288:
221:
215:
149:
839:"Disciplinare di produzione della Denominazione di origine del formaggio "Asiago""
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655:
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143:
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1082:
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458:
According to the duration of ageing, Asiago d'Allevo is classified as follows:
722:
1427:
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1000:
965:
702:
544:
418:
324:, which means "breeding farm Asiago"). The aged cheese is often grated in
318:, which means "pressed Asiago") to a crumbly texture for the aged cheese (
1412:
1321:
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1185:
558:
1376:
1336:
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351:
30:
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305:
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1316:
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1190:
1155:
1077:
1025:
1020:
1005:
347:
67:
1454:
Cheeses with designation of origin protected in the
European Union
898:
704:
Global cheesemaking technology: cheese quality and characteristics
701:
Papademas, Photis; Bintsis, Thomas; John Wiley & Sons (2018).
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1361:
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980:
446:
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887:
435:
387:
297:
293:
125:
80:
62:
763:"From Italy to the United States, Asiago cheese gains acclaim"
669:"Where Asiago is produced - Consorzio Tutela Formaggio Asiago"
594:"U.S. TRADEMARK APPLICATION NO. 85655744 - ASIAGO - BIR-04-TM"
245:
950:
337:
333:
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301:
257:
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227:
167:
49:
552:
624:"Asiago cheese needn't come from Italy, IP Australia rules"
379:
329:
263:
248:
233:
188:
173:
161:
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155:
90:
658:, the consortium overseeing the use of the name Asiago.
1449:
Italian products with protected designation of origin
272:
254:
239:
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224:
197:
185:
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158:
152:
534:
375:
350:; it can also be melted on a variety of dishes and
164:
481:
378:), as Asiago was originally produced around the
1425:
914:
369:
319:
313:
340:while the fresh Asiago is sliced to prepare
521:
424:
312:, from smooth for the fresh Asiago (called
921:
907:
841:(in Italian). 24 June 1995. Archived from
29:
16:Italian medium-soft to hard Alpine cheese
863:
514:of 6 June 1995, under which the current
494:. The EU law does not apply outside the
445:
760:
1426:
991:Formai de Mut dell'Alta Valle Brembana
902:
761:Buragas, Amelia (30 September 2005).
737:"Italian Cuisine: a cultural history"
287:
108:Medium-soft to hard, depending on age
807:
805:
696:
694:
588:
586:
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582:
928:
382:area of the Asiago plateau, in the
13:
864:Multimediali, Loop srl Creazioni.
441:
14:
1470:
880:
866:"Asiago DOP - prodottitipici.com"
802:
691:
673:Consorzio Tutela Formaggio Asiago
649:Consorzio Tutela Formaggio Asiago
579:
429:
371:denominazione di origine protetta
886:
551:
537:
220:
148:
124:
41:Asiago pressato, Asiago d'allevo
857:
831:
488:Protected Designation of Origin
482:Protected designation of origin
366:protected designation of origin
813:"Discover the World of Asiago"
777:
754:
729:
661:
642:
616:
1:
572:
304:, that can assume different
7:
530:
356:Swiss-type or Alpine cheese
10:
1475:
492:Disciplinare di produzione
401:
1390:
1267:
1249:
1226:
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936:
654:29 September 2007 at the
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112:
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86:
76:
55:
45:
37:
28:
23:
1098:Spressa delle Giudicarie
522:Generic nature of Asiago
425:Varieties and production
354:. It is classified as a
130:Related media on Commons
1382:Stracciatella di bufala
1241:Canestrato di Moliterno
1166:Pecorino di Carmasciano
1088:Squacquerone di Romagna
567:List of Italian cheeses
504:Denominazione d’Origine
364:In Italy, Asiago has a
1372:Sottocenere al tartufo
1108:Valle d'Aosta Fromadzo
870:www.prodottitipici.com
451:
370:
320:
314:
449:
1213:Tyrolean grey cheese
895:at Wikimedia Commons
765:. Cheese Market News
500:bilateral agreements
296:, first produced in
1181:Ricotta di fuscella
1131:Bastardo del Grappa
1031:Pecorino di Filiano
1021:Parmigiano Reggiano
741:unm.on.worldcat.org
508:presidential decree
392:Trentino-Alto Adige
1444:Cow's-milk cheeses
1352:Pallone di Gravina
1046:Pecorino siciliano
1016:Buffalo mozzarella
986:Formaggio di fossa
971:Casciotta d'Urbino
845:on 17 October 2006
707:. Hoboken: Wiley.
512:ministerial decree
475:Asiago Stravecchio
452:
411:Bartolomeo Platina
292:) is a cow's milk
289:[aˈzjaːɡo]
1434:Cheeses of Veneto
1421:
1420:
1236:Burrata di Andria
1113:Valtellina Casera
961:Burrata di Andria
891:Media related to
819:. 23 January 2019
714:978-1-119-04615-8
604:on 9 October 2020
598:tmng-al.uspto.gov
518:came into force.
308:according to its
135:
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46:Country of origin
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1051:Pecorino toscano
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675:. Archived from
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600:. Archived from
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1206:Toma Piemontese
1117:
1036:Pecorino Romano
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930:Italian cheeses
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679:on 6 April 2016
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506:awarded by the
484:
450:Asiago d'Allevo
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442:Asiago d'Allevo
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321:Asiago d'allevo
315:Asiago pressato
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1459:Brined cheeses
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881:External links
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496:European Union
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469:Asiago Vecchio
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463:Asiago Mezzano
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430:Pressed Asiago
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1268:Non-protected
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1176:Ricotta forte
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893:Asiago cheese
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630:. 5 June 2018
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1001:Grana Padano
966:Caciocavallo
945:
869:
859:
847:. Retrieved
843:the original
833:
821:. Retrieved
816:
792:. Retrieved
789:Italian Made
788:
785:"ASIAGO PDO"
779:
767:. Retrieved
756:
744:. Retrieved
740:
731:
703:
681:. Retrieved
677:the original
672:
663:
644:
632:. Retrieved
627:
618:
606:. Retrieved
602:the original
597:
545:Italy portal
525:
516:Disciplinare
515:
503:
491:
485:
474:
468:
462:
457:
453:
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419:asiago bagel
415:
409:
405:
396:
374:or DOP, see
363:
360:
341:
137:
136:
18:
1413:Sterilgarda
1322:Casu martzu
1186:Rosa Camuna
1171:Prescinsêua
976:Castelmagno
769:11 February
559:Food portal
97:Pasteurized
38:Other names
1428:Categories
1377:Stracchino
1337:Dolcelatte
1282:Bocconcini
1259:Mozzarella
1196:Stracciata
1151:Mascarpone
1141:Canestrato
1136:Bela Badia
1068:Quartirolo
996:Gorgonzola
723:1050862100
634:27 January
573:References
502:under the
352:cantaloupe
348:sandwiches
276:-s(h)ee-,
1403:Granarolo
1398:Auricchio
1357:Provatura
1347:Moliterno
1342:Galbanino
1277:Bel Paese
1270:varieties
1161:Padraccio
1063:Provolone
849:3 October
608:5 October
1408:Parmalat
1317:Casizolu
1307:Calcagno
1302:Caciotta
1191:Scamorza
1156:Morlacco
1103:Taleggio
1078:Raschera
1073:Ragusano
1026:Pecorino
1006:Montasio
746:29 April
683:22 April
652:Archived
628:Lawyerly
531:See also
306:textures
285:Italian:
68:Trentino
1367:Robiola
1362:Ricotta
1327:Crucolo
1312:Caprino
1292:Burrata
1218:Vezzena
981:Fontina
402:History
384:regions
105:Texture
1332:Crutin
1146:Casàda
1093:Silter
946:Asiago
823:12 May
817:Eataly
794:12 May
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436:lipase
388:Veneto
380:alpine
343:panini
338:sauces
336:, and
334:pastas
326:salads
298:Asiago
294:cheese
280:-zhee-
205:-goh,
138:Asiago
81:Asiago
63:Veneto
56:Region
24:Asiago
1083:Salva
1058:Piave
951:Bitto
376:below
330:soups
310:aging
302:Italy
50:Italy
1287:Brös
1201:Toma
851:2006
825:2022
796:2022
771:2021
748:2022
719:OCLC
709:ISBN
685:2016
636:2021
610:2020
390:and
201:-ee-
119:1996
91:Cows
77:Town
1251:TSG
1228:PGI
1123:PAT
956:Bra
938:PDO
421:".
386:of
346:or
300:in
199:ASS
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