![]() Slowly add in 2-¼ cups of flour to make a soft dough.Add the 1-½ cups of shredded Asiago cheese and mix only until combined don’t over mix.On low-speed of the stand-up mixer, slowly add the warm milk and melted butter until smooth.Do not go over that temperature or the heat will kill the yeast. Put the milk and butter in a microwave-safe bowl and heat the mixture until the butter begins to melt and is at a temperature between 120 to 130 degrees which will be warm enough to activate the yeast.In a stand-up mixer, using the ‘paddle attachment’ combine 1-½ cups flour, yeast, sugar, salt, and pepper.Although both are delicious, I have to say that the Fresh Asiago is my favorite.Īlso something else that you need to know for determining if the Asiago cheese is authentic: The cheese MUST have the name ASIAGO stamped on the cheese rind and possess a stamped number on the rind, both indicating authenticity of the cheese having been produced in the correct region of Italy. Both are great cut into chunks to serve on an antipasto platter! You can see the difference in color in the photos: Fresh Asiago POD is lighter in color and Aged Asiago PDO is darker. I find the aged form to be better for finer grating, as well as shredding. It is good for shredding, but excellent for slicing! Aged Asiago possesses a more firm, harder texture and the flavor is more intense and sharp. Fresh Asiago has a creamier, softer texture with a milder flavor. ![]() And this is not a cheap imitation cheese rather this is the authentic Asiago and the name and number of the wheel is clear on the packaging.Īsiago Cheese is available in 2 different ways:Īsiago Cheese PDO is produced in two different forms: Fresh and Aged. The gentleman told me that they had been following my blog and Twitter account and asked if I would prepare a recipe using Asiago Cheese PDO (it’s important to note that PDO is a seal of authenticity and quality and means that the cheese is from a Protected Designation of Origin, in Italy it is known as DOP). So I had to figure out HOW to make easy copycat Panera Asiago Bread and/or bagels! And the one item on their menu that I order religiously each and every time I ‘wander’ into Panera is the Asiago Bagel and/or Bread. Ever since my first experience and bite of any bread or bagel BACK IN 2001, I’ve been a fan! Especially for lunch. If there is one restaurant in the United States that I totally love, it’s Panera Bread. So this was my perfect chance to learn how to make easy copycat Panera Asiago Cheese Bread. I was contacted by the Asiago Cheese Consortium which represents all Asiago cheese producers from the Asiago plateau in Italy, and that guarantees the quality and authenticity of the product. Asiago Cheese Bread has to be one of my greatest weaknesses in the world of carbs! I’ve always wanted to bake this bread at home and was given an opportunity that I couldn’t say ‘no’ to.
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