©Sorella USA, L.L.C. 2012
Four provinces in North East Italy: the provinces of Vicenza, Trento, part of Padua, and Treviso.
The name Asiago comes from the Asiago plateau, home to vast pastures and cheesemakers for over 1,000 years. In the sixteenth century, the popularity of dairy farming created the need to identify rules of precise processing for the production of cheese. This led the farmers forming an association for the production of this cheese. Today, Asiago is a PDO (Protected Designation of Origin) cheese. The Protection Association for Asiago was established in 1979.
Asiago is unique in that it is the only PDO cheese produced in two different varieties: Asiago Pressato (Fresh Asiago) and Asiago Vecchio (Mature Asiago).
Sorella Asiago Pressato (Fresh Asiago) has a mild taste. It is white with a hint of straw coloring, dotted with occasional small holes. Sorella Asiago Pressato is rich in live milk enzymes, is made with pasteurized whole milk, and has a maturation of 20-40 days. When you hold a piece between your fingers, it feels as soft as a sponge cake. Its aroma is very similar to butter and yogurt.
Sorella Asiago Pressato is an excellent table cheese, but it is also ideal to be used on pizzas or for shredding over a nice dish of pasta or salad.
| ITEM NUMBER | ITEM DESCRIPTION | PACK/SIZE | NET WEIGHT | GROSS WEIGHT | CASE DIMENSIONS (LxWxH) | CASE CUBE | PALLET BLOCK | PALLET TIER | PALLET TOTAL |
| 10090 | Asiago Pressato Whole Wheel | 1/28 LB | 28 LB | 28 LB | 14.75x14.75x6.70 | 0.84 | 6 | 6 | 36 |
| 20090 | Pre-Cut Asiago | 1/5 LB | 5 LB | 5 LB | 8.5x7x5.75 | 0.20 | 20 | 6 | 120 |
Ingredients:
3 tablespoons butter
2 medium-sized onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
1/4 teaspoon freshly grated nutmeg
1 1/4 tablespoons salt, divided
1 teaspoon freshly-ground pepper, divided
1 1/4 cups heavy cream
1/2 cup milk
1 cup (about 3 ounces)
Grated Sorella Asiago Pressato Cheese
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely-shredded fresh sage leaves, divided
2 1/2 pounds medium-size Russet potatoes, peeled and sliced 1/8-inch thick
Preparation:
Preheat oven to 400°F. In a large heavy saucepan over medium-high heat, melt butter. Add onions and cook, stirring, until golden or approximately 8 minutes. Add garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon pepper; cook for 30 seconds. Add cream and milk; bring just to a boil.
Remove from heat, cover, and let stand for 5 minutes. After 5 minutes, remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoons sage; set aside.
In a bowl, toss the Asiago cheese with the breadcrumbs, olive oil, 1/2 tablespoon shredded sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
In a large bowl, place the sliced potatoes; add prepared onion mixture and toss gently.
Spread 1/2 of the potato-onion mixture in a 2-quart baking dish; sprinkle 2/3 cup of the cheese breadcrumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with remaining cheese breadcrumbs.
Bake approximately 1 hour or until the potatoes are tender and the top is golden (scalloped potatoes are done when potatoes are tender but hold their shape when portioned.
Makes 8 servings.
Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Preparation:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
Ingredients:
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
3 eggs
1/2 cup heavy whipping cream
Preparation:
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.
