WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| Asiago di Taglio
Language: Italian
Description: A wheel of semisoft cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter and weighing 7-10 kg (15½ - 22 lb). Affinage for Asiago cheeses is from 4-8 months but this one is only matured for less than 2 months and is used as a table cheese. (PDO).
Pronounced: ah-SYAH-goh dee TAH'lyoh
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Vicenza in the Veneto
See places: Italian food and cuisine, Veneto, Vicenza
See foods and dishes: Asiago d'Allevo
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