Asiago with Walnut
Asiago with Walnut is a contemporary artisanal cheese that combines the nutty, complex flavors of aged Asiago with the earthy, buttery notes of walnuts pressed into or mixed throughout the cheese. This hybrid creation marries two traditional Italian elements—the prized cow's milk cheese from the Veneto region and the valued walnut—creating a sophisticated cheese with textural contrast and layered flavor. The walnuts add natural sweetness and umami depth, making it exceptionally versatile for both cheese boards and culinary applications. This innovative pairing represents the modern evolution of traditional European cheese-making while maintaining artisanal integrity.
Flavor Profile
Rich, toasted hazelnut and almond undertones from both the aged Asiago and the walnuts themselves, creating a multidimensional nutty complexity
Smooth, buttery mouthfeel from the Asiago base with added richness from walnut oils, creating a luxurious texture
Subtle soil-like, mushroomy undertones from the aged Asiago combined with the grounding earthiness of the walnuts
Gentle caramel and toffee notes from the walnuts and the natural sweetness developed during Asiago aging
Deep savory backbone from the cheese's aging process and the protein-rich walnuts, creating satisfying depth
Seasonality
Available year-round, with peak flavor from aged wheels produced in spring-early summer milking
Year-round production; best availability in fall and winter after aging periods
Best Months
Culinary Uses
Available Forms
Key Techniques
- Served at room temperature on cheese boards
- Shaved over warm pasta dishes
- Melted into risotto or polenta
- Crumbled over salads
- Grated into soups for depth
- Paired with fruits in cheese courses
- Incorporated into savory tarts
- Melted on crostini
- Added to grain bowls
- Used in Italian-inspired gratins
Classic Dishes
Flavor Pairings
Perfect Pairings
Sweet, floral notes enhance the cheese's caramel undertones while the walnuts' natural sweetness creates harmonic sweetness
Full-bodied wines with earthy, tannic notes complement the cheese's complexity and walnut earthiness
Delicate sweetness and grainy texture create refined contrast with the cheese's complexity; traditionally paired in Italian cheese courses
Salty, cured pork intensifies the cheese's umami while the fat content complements the cheese's creamy texture
Full-bodied wines with earthy, tannic notes complement the cheese's complexity and walnut earthiness
Good Pairings
Reinforces the nutty profile and creates textural variety; provides nutritional enhancement
Similar nutty profile creates harmonic flavors; adds variety to a cheese board
Earthy, luxurious notes enhance the cheese's umami and underground flavors
Tart-sweet flavor provides color contrast and prevents the pairing from becoming too rich
Concentrated sweetness with slight caramelization complements the cheese's depth
Storage & Handling
Method
Wrap in parchment paper (not plastic) and store in the cheese compartment or coolest section of refrigerator at 35-45°F (2-7°C)
Duration
2-4 weeks from purchase; aged wheels last longer than young varieties
Pro Tips
- Allow cheese to reach room temperature 30 minutes before serving for optimal flavor
- Keep cheese away from strong-smelling foods as it can absorb odors
- Re-wrap in fresh parchment paper every few days to prevent mold
- Store away from the freezer section to prevent crystallization
- Maintain consistent temperature to preserve texture and flavor
Origin & Heritage
History
Asiago cheese originates from the Asiago Plateau in the Veneto region of northeastern Italy, with documented production dating back to the 10th century. The cheese became widely traded throughout the Alpine regions and neighboring countries. The innovation of combining Asiago with walnuts emerged in the late 20th century as artisanal cheese-makers sought to create distinctive products that honored both traditional Asiago and the walnut-rich Alpine heritage. This modern variation gained international recognition in specialty cheese markets during the 2000s.
Cultural Significance
In Italian Alpine culture, both Asiago and walnuts hold prominent places in regional cuisine and tradition. The combination represents a bridge between traditional cheese-making and contemporary culinary innovation, embodying the Italian philosophy of respecting ingredients while evolving techniques. This cheese has become a symbol of artisanal dairy craftsmanship in the Veneto region and is prized by cheese connoisseurs throughout Europe and North America.
The Science
Understanding the key chemical compounds helps explain why asiago with walnut pairs well with certain ingredients.
Developed during aging, these compounds create savory, umami notes and the characteristic 'cooked cabbage' undertone in mature Asiago that combines pleasingly with walnut earthiness
Abundant in walnuts, this polyunsaturated fat carries nutty flavor notes and contributes to the creamy mouthfeel when combined with Asiago's milk fat
A key aroma compound in aged cheese contributing savory, slightly funky notes that ground the cheese's sweetness
Plant compounds in walnuts contribute astringent, earthy tannin-like qualities that add complexity and slight bitterness on the finish
Naturally occurring compounds in cheese that provide buttery, creamy, and slightly fruity/floral notes, intensified by walnut oils
The Omega-3 fatty acid in walnuts that provides a slight peppery, green note when fresh, adding botanical complexity to the cheese
Quick Tips
TL;DR for Asiago with Walnut
Best For
Asiago e Rucola, Risotto ai Formaggi
Top Pairing
Honey
Pro Tip
Served at room temperature on cheese boards
Storage
2-4 weeks from purchase; aged wheels last longer than young varieties fresh · Up to 3 months; texture may become crumbly upon thawing frozen
Nutrition
Per 100g
Health Benefits
- Rich source of complete protein with all essential amino acids, supporting muscle maintenance and growth
- High calcium and phosphorus content supports bone health and density
- Walnuts provide omega-3 fatty acids linked to cardiovascular health and reduced inflammation
- Contains conjugated linoleic acid (CLA) associated with potential metabolic benefits
Buying Guide
Price Range: $$$
Look For
- Rind should be dry, hard, and free of cracks (pale golden to brownish depending on age)
- Visible walnut pieces should be uniformly distributed throughout the pale yellow cheese interior
- When cut, cheese should be slightly crumbly (if aged) or creamy (if younger), without excessive weeping or leaking
- Aroma should be pleasant, nutty, and slightly earthy—never ammonia-like or overly funky
Avoid
- Rind with deep cracks, excessive mold growth (except intentional surface molds), or excessive moisture
- Visible separation between cheese and walnut pieces, indicating poor integration or age damage
- Ammonia smell indicating over-ripeness or improper storage
- Dried-out appearance, chalky texture, or excessive crystallization suggesting deterioration
Where to Find
- Specialty cheese shops with Italian focus, High-end European delicatessens, Gourmet cheese counters in premium supermarkets, Italian import markets and shops, Online artisanal cheese retailers (Murray's Cheese, Formaticum, iGourmet), Farmer's markets featuring artisanal cheese vendors, Direct from Alpine cheese-makers and ageing caves (via mail order), Wine and cheese specialty shops
Did You Know?
- 1.The Asiago Plateau in Italy sits at approximately 3,000-4,000 feet elevation, where Alpine conditions have shaped both the dairy farming tradition and walnut cultivation for centuries
- 2.Asiago cheese has PDO (Protected Designation of Origin) status in the EU, but Asiago with Walnut is a newer innovation that continues to develop its own identity among artisanal producers
- 3.Walnuts are one of the oldest cultivated tree crops, mentioned in ancient texts alongside Asiago's Alpine region, yet their combination is a contemporary development from the 1990s onward
- 4.A single wheel of Asiago with Walnut requires approximately 10 liters of milk to produce, with walnuts adding roughly 5-8% of the final cheese weight
- 5.The walnuts used in Asiago with Walnut are often roasted and finely ground before mixing into the curd, a process that required modern equipment to perfect
Plating Guidance
Explore all techniques →Vessel
Temperature-appropriate plates - chilled for cold dairy
Color Palette
White and cream tones, contrast with colorful accompaniments
Arrangements
Garnish Ideas