Is Asiago Cheese Pasteurized? Understanding How This Italian Cheese Is Made

Getting to Know Asiago Cheese

Asiago is a salty, nutty cow's milk cheese that originated in the Asiago plateau region of Italy. Ranging from mild to sharp in flavor, it's a popular ingredient in Italian cuisine and is also enjoyed worldwide as a table cheese.

But is this flavorful cheese pasteurized like most varieties you find at the grocery store? Let's take a deeper look at how Asiago is made and the pasteurization process.

The Origins and History of Asiago Cheese

Asiago cheese traces its roots back to the alpine foothills of northern Italy. It gets its name from the Asiago plateau where it was first made by local farmers back in the 11th century.

Traditionally, it was produced from the milk of Alpine cows grazing on the nutrient-rich grasses of the plateau. This diet resulted in a flavorful, aromatic milk that was ideal for cheesemaking.

The Asiago varieties we know today were developed in the 1900s. Asiago Pressato is the mild, creamy table cheese made from whole milk. Asiago d'Allevo is sharper, drier and more crumbly from using skimmed milk.

Asiago gained the Protected Designation of Origin (PDO) certification in 1996 which set standards for authentic Asiago cheese production in parts of the Veneto and Trentino Alto-Adige regions of Italy.

How Asiago Is Made

Authentic Asiago is made through a traditional cheesemaking process that includes these key steps:

• Fresh cow's milk from Alpine cows is heated and curdled with rennet
• The soft curds are separated from the liquid whey and packed into circular molds
• Cheeses are pressed to remove moisture and form a solid shape
• Wheels are soaked in a salt brine, then aged from 2 months up to 2 years

The aging time impacts the flavor and texture, with longer aging resulting in a sharper, more crumbly cheese. Now let's look closer at pasteurization and how it relates to Asiago.

Understanding Milk Pasteurization

Pasteurization is the process of heating milk to specific temperatures for set periods of time in order to kill harmful pathogens like salmonella, E. coli and listeria.

There are three main pasteurization methods used on dairy products:

High Temperature Short Time (HTST)

Milk is heated to at least 72C for 15 seconds, then immediately cooled.

Ultra-Pasteurized (UP)

Milk is heated to 138C for 2 seconds. Produces longer shelf life.

Vat Pasteurization

Milk is heated to 63C for 30 minutes then cooled. Mostly used for artisanal cheesemaking.

Now let's see how pasteurization applies to different types of Asiago cheese.

Is Asiago Cheese Sold Commercially Pasteurized?

Yes, any Asiago cheese you find in major grocery stores or order at restaurants will be made from pasteurized milk. This includes both domestic and imported Asiago.

Commercial cheesemakers pasteurize the milk via HTST or UP methods to eliminate foodborne illness risks before making and distributing the cheese.

So while traditional Alpine methods didn't involve pasteurization, today it's considered crucial for safety with mass production and shipping of Asiago around the globe.

Can You Purchase Unpasteurized Asiago Cheese?

It is possible to find raw, unpasteurized Asiago cheese, but it's less common and typically only available directly from artisanal cheesemakers.

Seeking out raw milk Asiago can allow you to taste the cheese as it was originally made. Some cheese connoisseurs even prefer the more complex flavor profile of raw milk cheese.

However, experts caution that raw milk products do pose a higher foodborne illness risk. Pregnant women, children, the elderly and those with compromised immune systems should avoid unpasteurized dairy products.

If purchasing raw Asiago, look for a clear raw milk label and only buy from reputable sellers with high safety standards.

Can You Make Unpasteurized Asiago at Home?

If you have access to raw milk from a dairy farm with grass-fed cows, you can use traditional techniques to handcraft your own raw milk Asiago at home. This allows you full control over the quality and safety of the milk.

When aging a raw milk cheese like Asiago d'Allevo, aging over 60 days can further reduce pathogens. Take care to sanitize equipment and follow strict hygiene procedures when making any cheese from unpasteurized milk.

How Pasteurization Impacts Asiago Cheese

What difference does pasteurization make in the final Asiago cheese product? Here are some of the effects:

• Extends shelf life and safety
• Slight flavor changes due to milk protein and enzyme alterations
• Possible subtle textural differences
• Lower risk of foodborne pathogens

With proper aging, though, these differences become less noticeable. Both raw and pasteurized Asiago can offer complex flavor profiles when aged sufficiently, which is key to developing that signature sharpness.

Nutrition Profile of Asiago Cheese

Whether made from raw or pasteurized milk, Asiago offers excellent nutrition.

A 1-ounce serving provides:

• 102 calories
• 7.6 g protein
• 5.8 g fat
• Less than 1 g carbs
• 14% DV calcium
• 12% DV phosphorus

As a low-carb, high protein and nutrient-dense food, Asiago can fit well into a balanced, healthy diet. Just be mindful of serving sizes, as with any cheese.

Tips for Enjoying Pasteurized Asiago Cheese

Here are some tips for incorporating pasteurized Asiago into your recipes or cheese boards:

• Choose a younger Asiago for a milder, soft melting cheese
• Select aged or d'Allevo Asiago for bold grated or crumbled flavor
• Pair with fruits, nuts, olives, cured meats, and crusty bread
• Add to risottos, pastas, soups, and Italian roasted vegetables
• Substitute for Parmesan or other shredded hard cheeses

With its complex tang and versatility, pasteurized Asiago is a winning addition to both cooking and cheese plates!

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.