One Cheese, Five Ways: Asiago | culture: the word on cheese
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One Cheese, Five Ways: Asiago

Written by Rebecca Haley-Park | Photographed by Michael Piazza | Styled by Kendra Smith

Summer is here, the season of simple cooking and alfresco dining. To make modest meals shine, a complex cheese is key—and we’re betting you already have some in your fridge. We’re talking about asiago, a firm cow’s milk cheese with Italian roots and fruity, nutty flavors. In the recipes ahead, asiago brings heft to sandwiches, a rustic galette, and creamy Caesar salads. It even one-ups the topping of a fruit crisp. So bust out your cheese grater and get in the kitchen—it’s time to make the most of this grocery store staple.

1. Chicken Caesar Salads with Asiago and Grilled Corn

Asiago gives fresh flavor to the classic chicken caesar salad. Sub in grilled shrimp or salmon if you aren’t a meat-eater.


2. Marinated Vegetable and Asiago Sandwich

A simple sammie for summer, this meal comes together in a snap once the zucchini has been prepared. Add cured meat like salami or prosciutto if desired.

3. Tomato and Asiago Galette

Serve this freeform tart warm or at room temperature—a layer of cheese protects the crust from getting soggy. Crust recipe adapted from Ina Garten.

4. Asiago and Sausage Potato Skins

Cheesy and comforting, these party snacks are always a hit. Italian flavors abound in this version, from fruity asiago to fennel-flecked sausage, savory sun-dried tomatoes, and rich mascarpone cheese.

5. Nectarine-Asiago Crisp

Baking the topping on its own and macerating the fruit helps this crisp stay crispy. Asiago lends a unique flavor note to the topping, mirroring the fruity notes of the filling and the almond notes of the topping.

Kendra Smith

Newport, Rhode Island-based food stylist Kendra Smith is a regular contributor to culture.

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