WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
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.
|
| Asiago Vecchio
Language: Italian
Description: A wheel of semihard 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. Affinage for Asiago cheeses is generally from 4-8 months but Vecchio may be aged for anything from 9 months to 2 years. The flavour is sharp and strong. (PDO).
Pronounced: ah-SYAH-goh VEHK-kyoh
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Vicenza in the Veneto
Also known as: Vezzena
See places: Italian food and cuisine, Veneto, Vicenza
See foods and dishes: American Asiago, Asiago d'Allevo, Asiago Pressato, Asiago Stavecchio
See: Denominazione di Origine Controllata
|