The other day I received a package in my mail with Aged Asiago Cheese PDO and another with Fresh Asiago Cheese PDO. The aged Asiago Cheese I happily used to make Mediterranean Bread with Aged Asiago Cheese, a fantastic rustic bread made without yeast. How did the bread turn out using the Aged Asiago? One word for you, AWESOME! I loved using the Aged Asiago cheese and would use it again and again.
Shhh, I have a little secret to share with you today… I have never tried Fresh Asiago Cheese a day in my life. I am pretty particular about cheese, so I was concerned if I would like the cheese that was delivered the other day. I wanted to know a little more about this Fresh Asiago cheese and how it was made. I also wanted to know what to expect from this product before using it. I had a ton of questions that I was hoping to have answered before deciding what to use it in.
What does it look like? That’s simple enough to find out by opening the Fresh Asiago PDO package…The cut cheese appears to be a white or very pale yellow color with holes that are marked and irregular looking.
What does the Fresh Asiago feel like when touched? Upon touching it, I noticed it had a soft feeling. Interestingly enough, it was similar to a sponge cake and had a bit of an elastic feel to it.
What does it smell like? The aromas reminded me somewhat of yogurt and butter.
The most important question I had….. What does it taste like? It had a mild almost delicate taste and was extremely pleasant.
Yesterda,y I learned a great deal about the importance of the Asiago DOP stamp andthet Protected Destination of Origin status. DOP in Italian, means Denominazione di Origine Protetta, which is the best guarantee of excellence for a European agri-food product.This also indicates to the prospective buyer that the product’s qualities come principally from the geographical environment in which it is made.
This includes its natural and human factors and that its production, processing, and preparation take place exclusively in the area of origin. In a nutshell, this is very important to any cheese connoisseur to know they are purchasing quality Asiago Cheese.
The Fresh Asiago Cheese would be put to the test by using it in my recipe for Italian Quiché with Fresh Asiago cheese, zucchini, sliced red onions, grape tomatoes, fresh chopped spinach and a homemade herb pie crust. The Herb Pie Crust is one of my original recipes that has taken me many years of tweaking to perfect. I also believe that the Herb Pie Crust has been one of the best ideas I have had over the years for making a more savory tasting Quiché. Below you will find my recipe to try.
Rosemary and Herb Homemade Pie Crust
- 1 and 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup butter unsalted, diced and chilled
- 3 tablespoons ice water
- 1 teaspoon of quality olive oil
- extra all-purpose flour
- Preheat oven to 450 degrees
- Combine all-purpose flour, salt, ground pepper, fresh chopped rosemary, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano in a food processor. Pulse to mix 1-2 times. Or you can whisk in a bowl that comfortably holds the listed ingredients if you do not have food processor on hand to use.
- Add cold diced butter and pulse about 4x or until it resembles coarse crumbs. Add 3 tablespoons of ice water and pulse a few times or pulse until the dough forms a ball. If you find your pie dough mixture is a little dry you can add another tablespoon of water. If needed you can cut the butter in using a pastry cutter. Work in one tablespoon of butter at a time.
- Press the homemade dough ball into a floured surface and turn in flour, then roll to a 1/4″ of an inch thickness. Be sure to turn and rotate the Homemade Rosemary and Herb dough as you go so it does not stick to the surface. Roll out the dough to a few inches larger than your pie plate.
- Place in pie plate and press the edges to fit. Tuck under any edges that overhang and crimp. Be sure to prick holes in the crust so that while baking it does not shrink. Brush lightly with olive oil. If needed you may place back in the refrigerator covered in plastic wrap till ready to use.1 pie crust recipe fits comfortably in a 9″ pie plate.
- Lightly cover pie dish with aluminum foil and place in preheated oven at 450 degrees for 7 minutes.
- Remove from oven and place on heat-resistant surface till needed.
For my Fresh Asiago Vegetable Quiché with Herb Crust, we will be using fresh chopped spinach, ripe grape tomatoes, thinly sliced red onions, and grated zucchini from my local Farmers Market. I love shopping there.I know the ingredients are as fresh and local as I can get. I am able to buy the best quality produce and freshest ingredients for a phenomenal price. Besides, I don’t mind supporting my neighbors and their small businesses. It’s great for our economy.Only the Freshest eggs from my favorite local market here in Haines City, Florida will be used for my favorite family recipe Fresh Asiago Cheese & Vegetable Quiché with Herb Crust. It’s best to set out eggs to become room temperature for this recipe.
Only the finest quality Fresh Asiago Cheese, from the producers of Asiago PDO (Protected Designation of Origin), the renowned Cheese that made Millenary History, will be used in our recipe today. What do I mean by “Millenary History?” I mean it’s literally been produced since the year 1000. The practice has made a perfect ingredient for me to use today.
- 1 recipe for Rosemary Herb Crust, recipe above
- 5 room temperature eggs
- 1 cup heavy cream
- kosher salt, to taste
- ground pepper to taste
- 1 and 1/2 cups Fresh Asiago Cheese, 1/2 cup reserved
- 1 and 1/2 cups fresh chopped spinach, 1/4 cup reserved
- 1 cup grated zucchini
- 3/4 cup grape tomatoes halved, 1/4 cup reserved
- 1/2 cup red onions thinly sliced
- In a large bowl, whisk eggs, heavy cream, salt, and pepper. Stir in Fresh grated Asiago Cheese, chopped spinach, grated zucchini, grape tomatoes, and thinly sliced red onions.
- Pour into a homemade pie crust that has been baked about 7-8 minutes covered in foil beforehand.
- Cover edges loosely with foil. Bake 22 minutes in preheated 450-degree oven. Carefully remove and place on a heat-safe surface. Arrange reserved Asiago cheese, fresh chopped spinach, and grape tomatoes on top of Quiche. Place back in oven 8-10 minutes longer in a 450-degree oven. If desired a knife inserted near the center to see if it comes out clean.
- Let stand 7 minutes before cutting.
Yield: 6 servings.
Where can you find this product?
Grocers near you
- Sam’s Club
- Whole Foods
- Bristol Farms, California
- Harris Teeter, Mid-Atlantic, and South East
- Central Market, Texas
Delis and Gourmet shops
- Vince and Joe’s Gourmet Market, MI
- Dolce Vita Italian Grocer, Phoenix, AZ
- Di Bruno Brothers, Philadelphia, PA
- Murray’s Cheese, New York
- Ceriello Fine Foods, NY, Baltimore, MD
- Agata & Valentina, New York
- Hometown Provisions, Lancaster, PA
- Di Bruno Brothers
- Murray’s Cheese
- Alma Gourmet
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.
This blog post is not a paid endorsement of the product listed. We have given a fair and honest opinion the product mentioned above. We Thank the Asiago Formaggio DOP for providing the listed product above for us to do our review.