Can I tell you how thrilled I was to receive a wonderful package of Aged Asiago Cheese from the producers of Asiago PDO (Protected Designation of Origin) This is the renowned Cheese that made Millenary History? What do I mean by “Millenary History?” I mean it’s literally been produced since the year 1000. Now that’s what I call history in the making of Asiago Cheese.
Great Italian Cheese is like a little slice of heaven there is nothing like a quality Italian cheese. Let’s talk a bit about the Aged Asiago Cheese we are using today. Right now, I bet you are wondering what the DOP stamp on the box means? The DOP Stamp in Italian means “Denominazione Di Origine Protetta.”
Are you curious about what all that may mean to you? It is the best guarantee of excellence in a European Agri-food product. It also lets you know that the Asiago Cheese we have used here today in our recipe for Mediterranean Bread comes principally from the geographical environment in which it was made and that the production processing and preparation of Asiago used today take place exclusively in that area of origin.
Only cheese which has been produced, matured, packaged, and distributed in compliance with the Asiago DOP Cheese Production Regulations is considered “Asiago Cheese.” Every package of Asiago DOP cheese is guaranteed and certified by the Consortium. The markings and symbols testify and guarantee that the cheese is DOP (Denominazione Di Origine Protetta)
Can you imagine how wonderful this cheese tastes? Let me explain the flavor of Aged Asiago from the producers of Asiago PDO (Protected Designation of Origin) It’s a Unique flavor that is definitely what I would consider indulgent…You may want to chew slowly and savor each piece.
Aged Asiago Cheese from the producers of Asiago PDO (Protected Designation of Origin) has a compact but soft structure… It has a firm feeling when you are grating and remains easy to work with.
The plus side of a firm feeling cheese is the fact is it does not crumble or break apart when grated for a recipe. ..That is one of my biggest pet peeves when using freshly grated cheese. I prefer to be able to keep the integrity of as much cheese as possible for my recipes.
So what did I decide to do with this wonderful aged Asiago Cheese? I decided to take one of my bread recipes and add a little life to it. Normally it’s literally a 4 ingredient bread that does not require the use of yeast.– It’s an old method used in artisan bread. I used baking soda which acts as a leaven for the bread to rise.
Below you will find the recipe to be a simple yet a delicious recipe… Rest assured I always test my recipes before posting to my blog so it is a tried and true original recipe.
Mediterranean Bread with Aged Asiago Cheese
- 5 cups of unbleached all-purpose flour
- 1 and 1/4 teaspoon of baking soda
- 1 and 1/2 teaspoons of salt
- 1 and 1/2 teaspoons dry basil
- 1 teaspoon oregano
- 1 teaspoon of garlic powder
- 1/4 teaspoon coarse ground pepper
- 16 ounces of Buttermilk
- 6 ounces freshly grated Aged Asiago P.D.O. Cheese, 2 ounces reserved
- 8 ounces finely diced deli pepperoni, 2 ounces reserved
- 4 ounces Mediterranean Olives pitted and diced
- 3 tablespoons of roasted red peppers diced
- 2 tablespoons of fresh Rosemary, 1/2 tablespoon reserved
- Extra All-purpose flour
- Preheat the oven to 425 degrees. Before you start preparing the dough, grease a Dutch oven and preheat it in the 425-degree oven for about 10 minutes
- In a large bowl, sift together the flour, baking soda, salt, dried basil, dried oregano, garlic powder, coarse ground pepper. Make a well in the center and slowly pour in the buttermilk, incorporating it into the dry ingredients with a Heavy wooden spoon. You will want to do this a little at a time.
- Add 4 of the 6 ounces of age Asiago Cheese, finely diced pepperoncini, diced Mediterranean olives, diced roasted red peppers, and rosemary.
- Place dough on a floured cutting board and knead lightly, 4-5 times. Do not over knead bread, just enough to incorporate other ingredients.
- Form the dough into a ball and flatten slightly into a disc shape.
- In a small bowl, combine the remaining 2 ounces of Asiago P.D.O. Cheese, 2 ounces of diced pepperoni, and 1/2 tablespoon of reserved rosemary. Sprinkle ingredients on the top of the dough that you have made into a round disk.
- Place the dough into the preheated Dutch oven (425 degrees), cover with the lid and bake for 30-35 minutes.
- Remove the lid from the Dutch oven and bake another 15 minutes on 425 degrees
I bet you wonder, would we purchase this product on our own? My answer is definitely. When I visited their website, I was impressed with all the product information they took the time to list. I was also impressed with the flavor, texture, as well as packaging of their Aged Asiago Cheese. So all and all, I am definitely impressed with the Asiago PDO (Protected Designation of Origin) product and am certain that you the Cheese connoisseur will enjoy it as well.
This blog post is a sponsored 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.
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, 2015. 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.