All about making Asiago cheese

This is me checking on a wheel of aging cheese.

I have fallen in love with our Creamy Cow Asiago cheese, something I had never heard of before becoming an intern at Deck Family Farm. It immediately made me think about how it could be used in one of my favourite South African dishes—creamy samp and beef stew. The recipe is below!

I was delighted not only to taste this amazing cheese for the first time but also to learn how it is made from our rich, raw Jersey milk. I have a whole new appreciation for the craftsmanship behind every wheel of aged cheese and I have added it to my repertoire now that I have returned to South Africa.

Asiago is a versatile cow’s milk cheese that originated Asiago, a town in the Veneto region of the Italian Alps. Depending on the length of aging, it can range from a smooth, mild, and creamy cheese to a firm, crumbly variety with a rich, sharp flavour. 

In South Africa, we are more commonly familiar with cheeses such as cheddar, gouda, feta, and mozzarella. One of my favourite traditional dishes is creamy samp, a corn-based dish that is usually prepared with cheddar or gouda cheese. I believe Asiago could be a great alternative in this dish, as its full-bodied flavour would add a deeper and more complex taste to the creamy corn base.

Freshly cut wheel of Asiago.

Like many traditional European cheeses, Asiago was developed as a way to preserve milk and provide communities with a nutritious food that could be enjoyed long after fresh milk would have spoiled. Over time, cheesemakers refined their techniques, creating different styles and aging methods that gave each region its own distinctive cheeses.

Testing cheese wheel for ripeness.

There are two primary styles of Asiago, although we only produce the d'Allevo variety at Creamy Cow. Fresh Asiago, known as Pressato, is soft, creamy, and mild. Aged Asiago, known as d'Allevo, develops a firmer texture and a stronger, nuttier flavor as it matures. The aging process can range from just one month for fresh Asiago to more than two years for extra-aged varieties.

So how is Asiago made?

1. The process begins with fresh cow's milk. For Pressato, whole milk is used, while d'Allevo is traditionally made using partially skimmed milk. 

2. Starter cultures and rennet are introduced into warm milk, triggering coagulation and the formation of curds. 

3. After the curds develop, they are cut into smaller pieces to release the whey. Whey is the thin, cloudy liquid that separates from the solid curds. It is a nutrient-rich dairy byproduct containing proteins, lactose, vitamins, and minerals, and is commonly used as a base ingredient in many nutritional supplements. 

4. The curds are then gently heated and stirred, which helps remove additional moisture. 

5. For aged Asiago, the curds are heated to slightly higher temperatures, creating a firmer cheese that can withstand a long aging period.

6. The curds are transferred into round molds and pressed into wheels. 

7. Fresh Asiago receives more pressing to create its smooth texture, while aged Asiago is allowed to drain more naturally. 

8. Pressing depends largely on how soft or firm you want the cheese to be. For a softer cheese, pressing is usually shorter, about 30 minutes to 1 hour under light pressure. For a harder cheese, the process is more intensive: the curds are first pressed for about 30 minutes at light pressure, then turned. This is followed by 1 hour at moderate pressure with another turn, then 2–4 hours at higher pressure with additional turning to ensure even whey removal. Finally, the cheese is pressed overnight for about 8–12 hours under full pressure to fully consolidate the curds and develop a firm texture.

9. Afterward, the cheese is salted, either by rubbing the surface with salt or soaking it in a brine solution.

It has been fascinating to see how a few simple ingredients—milk, cultures, rennet, and salt—can be transformed into such a flavorful and versatile product. The possibilities for cooking with it are endless:

• Slice it for sandwiches and burgers.

• Melt it into grilled cheese sandwiches and paninis.

• Grate it over pasta dishes, soups, and salads.

• Add it to homemade pizza.

• Include it on a charcuterie or cheese board.

• Stir it into risotto for a rich, creamy flavor.

• Use it in baked macaroni and cheese.

• Add it to omelets, scrambled eggs, or breakfast casseroles.

• Pair it with fresh fruit, nuts, and honey as a snack.

• Melt it into creamy sauces for pasta or vegetables.

Samp served alongside beef stew

South African Creamy Samp with Asiago Cheese

Ingredients

• 2 cups samp (crushed dried corn kernels)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter or oil

• 1–1.5 liters water or stock

• 1 cup milk or cream

• 1–2 cups grated Asiago cheese

• Salt and black pepper to taste

• Optional: paprika or herbs for extra flavour

Method

1. Rinse the samp thoroughly. Soaking overnight is recommended to reduce cooking time and improve texture.

2. In a large pot, heat butter or oil and sauté the onion until soft and translucent. Add garlic and cook briefly until fragrant.

3. Add the samp to the pot and stir well to coat it with the aromatics.

4. Pour in water or stock, bring to a boil, then reduce the heat and allow it to simmer gently. Cook for about 1.5 to 2.5 hours, stirring occasionally and adding more liquid as needed until the samp becomes soft and creamy.

5. Once fully cooked, stir in milk or cream to enrich the texture.

6. Add grated Asiago cheese and mix until it melts completely into the samp, creating a rich and creamy consistency.

7. Season with salt, black pepper, and optional spices such as paprika.

8. Serve warm as a main dish or side, ideally paired with beef stew or roasted meat.