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Parmesan Asiago Cheese

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Asiago

Do you know why Parmesan and Asiago cheeses are great when blended together? Asiago cheese is an Italian cow’s milk cheese that changes texture dependent on aging, it is used at all stages. It has a nice smooth texture when it is fresh and a crumbling type when it is aged. Aged is generally used for grating in pastas, soups and sauces and is reminiscent of Parmesan, which is why they complement each other very well.

Parmigiano-Reggiano

Known in English language as Parmesan, this granular cheese has a hard texture. Parmigiano-Reggiano gets its name from the areas in Italy that produce this cheese. Italian law prohibits any other region from labeling their cheese as Parmigiano-Reggiano and European law protects it as a destination of origin.

Parmesan is made from cow’s milk but more importantly, it is made from whole milk from the morning milking and mixed with naturally skimmed milk. It takes over one year to create this wonderfully pungent flavorful cheese. So which came first, Parmesan or Asiago Cheese?

Parmesan-Asiago Cheese Dip

From M&CP Farms

Parmesan-Asiago Dip is the perfect blend of flavors to compliment raw vegetables, breads, & crackers. Made from Parmesan and Asiago cheeses with our extra virgin olive oil and spices. You can also use it in place of mayonnaise in your favorite pasta salad or potato salad. Speaking of potatoes, try a teaspoon in your mashed potatoes. Use it in place of mayo on your favorite sandwich. Mix it with mayo and use it with your artichokes.

 

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