2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The cheese is one of the oldest foods produced by man. Millennia separate us from the time when people learned to process milk and make another product from it. Everywhere people produce cheese by different technologies and with different tastes.
The most famous today are the French and Italian cheeses. Italians have an incredible variety of cheeses and it is difficult to say which one is the most preferred. Italy 's prestige as a producer of famous cheeses is worthily represented by Asiago cheese.
Origin of Asiago cheese. Types of Asiago cheese
The beginning of this cheese was placed on the Asiago plateau by Italian shepherds, who first produced it from sheep's milk. Later it began to be made from cow's milk. It is made in the Italian provinces of Vicenza, Trento, Padua and Treviso.
This cheese can be offered in different densities, depending on the degree of aging. Those who like soft and smooth cheeses will be able to enjoy the taste of Asiago Pressato, and those who prefer a firmer and more crumbly texture will find them under the name Asiago d’allevo. Can be added to salads, sauces, pasta, sandwiches.
The individual species of Asiago are four:
• Asiago pressed - This cheese is the newest type, produced in the river valley, which passes to Treviso. It is pale yellow in color, elastic and tender in density and sweet in taste. It ripens after 20-30 days. Served with fruit wine, it goes best with it;
• Asiago mezzano - This type of cheese matures for a long time. Maturation is slow, lasts 3 months. The long process gives the raw material a granular structure of holes;
• Old Asia - the duration of its maturation is one year. Its color is honey and its aroma is flowers and herbs. This is a very good table cheese. It can also be added to cooked meals;
• Asiago stravecchio - the duration of its maturation is 2 years. This is the rarest type of this cheese. It has the color and taste of caramel and gives a new taste sensation.
Younger varieties are suitable for serving with an aperitif, and those that ripen longer, it is good to consume with a glass of red wine after dinner. More mature varieties can successfully replace Parmesan cheese in pastes and sandwiches.
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Useful Tips For Serving And Storing Cheese
Delicious cheeses are served as an addition to any occasion, because the cheese can be eaten for breakfast, lunch and dinner. The cheese is served as an appetizer, main course or dessert. When making a cheese dish as an appetizer, the choice should be a maximum of five types of cheese - it is enough.
For And Against Vegetable Yellow Cheese And Cheese
In the shops you can regularly see yellow cheese and cheese, on the label of which it is written that they contain vegetable fats or that it is an entirely vegetable product. This means that they are not made by ancient technology - with fat from cow's, sheep's or goat's milk.
Kachokawalo Cheese Production
Kachokawalo cheese is a delicious Italian cheese made from the milk of cows that graze on selected pastures. Fresh milk from Modicano cows is used. Fresh Kachokawalo cheese matures for 2-3 months, the semi-mature version matures for half a year, and the fully mature version, known as stagnant, for a year or more.
We Eat Less And Less Native Cheese And More And More Gouda And Cheddar
The sale of white brined cheese in Bulgaria is much lower compared to the consumption in 2006, shows an analysis of the Institute of Agrarian Economics, quoted by the newspaper Trud. Consumption of yellow cheese in our country has also fallen.
The Production Of Cheese In Our Country Has Decreased By 16,000 Tons
In the last 10 years, cheese production in the country has decreased by 16,000 tons, according to data from the Ministry of Agriculture and Food. In 2008 the dairies in our country produced 73,026 tons of cheese, and 10 years later the volume dropped to 57,577 tons.
