One thing that stands out in my mind about traveling in Italy and especially Tuscany is the cheese, yes, the cheese~~it’s glorious, and one of my favorites is asiago. Cheese like wine is complex, and it takes some investigation into really understanding the differences in various cheeses and between ‘fresh’ and ‘seasoned’. My friends at Asiago Cheese PDO sent me recently some asiago cheese, yes, straight from Italy, and I must say as I bit into it, I was whisked back to Italy and those days traveling on the backroads through small villages, visiting grocers and eating at spectacularly simple eateries with divine food. Amazing what food does for the imagination!
Real Italian cheese has markings on it~~on the seal is the name, plus it’s got an identification number and the logo Pdo, which stands for ‘protected designation of origin’. Fresh asiago is like sponge cake; it doesn’t stick to your fingers and it’s not greasy. Delicate, elastic and like sweet cow’s milk with a slight acidity of yogurt. Seasoned asiago has differences in its texture, taste and feel. For this recipe, let’s go fresh! Here’s to whether it’s fresh or seasoned~~it’s totally boholicious~~ ~peace & asiago formaggio D.O.P.~ ally xoxo
For more about my work with Dole~click here~