I’m not going to lie. I remain unsure as to how to pronounce Asiago. I have been saying 'Are-sarge-jhee-oh'. (Without the hypens…!)
I just got back from the States where every restaurant is now featuring Asiago in something or other on their menus! (YAY, have they finally discovered great tasting cheese??) But they all call it 'Ass-ee-arg-go’. I have to say, however you say it, I am LOVING the Asiago, and what is even better is that I am seeing it available in more and more places. When I first fell in love with it, you had to travel to a distant land to obtain it, and then it might not be available…so knock yourself out and search for this in the big two, but remember your little European grocer will invariably carry a better version of it.
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- 200 g asiago, cubed
- 30 g fresh yeast
- 300 g water
- 550 g bakers flour
- Pinch Vanilla - Bean Paste Murray River pink salt flakes BUY
- 30 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
Place cheese into Thermo bowl and mill 8 sec/speed 8.Remove from bowl and set aside.
Place yeast and water into Thermo bowl and warm 2 min/37ºC/speed 2.
Add flour, salt and EVOO and about half the grated cheese. Blend 6 sec/speed 6. Knead 2 min/Interval.
Turn out onto floured Silpat mat and knead into a tight ball. Wrap and allow to double.
Preheat oven to 220ºC on a bread baking setting.
When dough has risen, divide in two and roll each into large rectangle. Sprinkle each with cheese and roll like a Swiss roll. Tuck in ends and seal well. Turn seam side down into loaf tins and allow to rise until tins are filled. Bake 20 minutes or until golden and fragrant.
Slice and serve with soup of choice! Gotta say, this was absolutely AWESOME as vegemite toast!