Calories and Nutritions in Asiago Cheese

One hundred grams (3.5 oz) of Asiago cheese contains 400 calories.

One kilogram (2.2 lbs) of Asiago cheese contains 4000 calories.

The calorie content of "1 Asiago Cheese" refers to one whole wheel, which varies in size. A whole wheel of Asiago d'Allevo can weigh between 9 kg to 12 kg (20-26 lbs). A 10 kg (22 lb) wheel of Asiago cheese contains 40,000 calories.

The calories in one slice of Asiago cheese depend on its thickness and the brand. One slice (21 g or 0.75 oz) of Sargento Sliced Asiago Cheese contains 80 calories. A slice (20 g) of Boar's Head Asiago Cheese provides 71 calories. A slice (24 g) of Frigo Cheese Heads Swirls with Asiago and Cheddar contains 80 calories.

Asiago cheese provides some health benefits like promoting strong bones and providing high-quality protein due to its exceptional concentration of calcium and essential amino acids. As a hard, aged cheese, it offers a dense source of several vital nutrients. A list of the health benefits of Asiago cheese are shown below.

• Outstanding Source of Calcium: Asiago cheese is incredibly rich in calcium, a mineral essential for building and maintaining strong bones and teeth, supporting nerve transmission, and muscle function. Dairy products are a primary source of bioavailable calcium (Gueguen L, Pointillart A., 2000, "The Bioavailability of Dietary Calcium").
• Very High in High-Quality Protein: It is a concentrated source of complete protein, containing all the essential amino acids the body needs for tissue repair, muscle synthesis, and producing enzymes.
• Rich in Phosphorus: The cheese contains a high amount of phosphorus, which works synergistically with calcium to support bone and tooth density and plays a key role in energy metabolism.
• Good Source of Vitamin B12: Asiago is an excellent source of Vitamin B12, which is crucial for red blood cell formation, proper neurological function, and DNA synthesis.
• Provides Zinc: It is a good source of zinc, a mineral that is vital for a strong immune system, wound healing, and cell division.
• Contains Healthy Fats (in moderation): The fat in Asiago cheese includes conjugated linoleic acid (CLA), a fatty acid found in dairy from grass-fed cows (in some artisanal Asiago) that has been studied for various potential health benefits.
• Lower in Lactose: The aging process of hard cheeses like Asiago breaks down much of the lactose, making it more easily digestible for many individuals with lactose intolerance compared to fresh milk or soft cheeses.
• Provides Vitamin A and Selenium: It contains a good amount of fat-soluble Vitamin A, important for vision and immune health, and is also a source of selenium, a trace mineral with antioxidant properties.

Asiago cheese has been known to cause some unwanted effects like contributing to high blood pressure and increased saturated fat intake due to its high sodium and fat content. A list of the downsides of Asiago cheese are shown below.

• High in Sodium: Asiago is a very salty cheese. A 100g serving can contain over 1100 mg of sodium, which is a significant portion of the daily recommended limit. High sodium intake is a major risk factor for high blood pressure and cardiovascular disease (He FJ, MacGregor GA., 2009, "A comprehensive review on salt and health and current experience of worldwide salt reduction programmes").
• High in Saturated Fat: It is high in saturated fat. Diets high in saturated fat can contribute to elevated LDL ("bad") cholesterol levels, which is a risk factor for heart disease.
• High in Calories: Due to its low moisture and high concentration of fat and protein, Asiago is a very calorie-dense food. Uncontrolled portions can contribute to a calorie surplus and potential weight gain.
• Contains Dairy Allergens: As a cow's milk cheese, Asiago contains dairy proteins like casein and whey, which will cause allergic reactions in individuals with a milk allergy.
• High in Tyramine: As an aged cheese, Asiago contains tyramine. This compound can trigger migraines in sensitive individuals and can cause a dangerous hypertensive crisis in people taking monoamine oxidase inhibitors (MAOIs).

Yes, Asiago cheese can be good for you when consumed in moderation as a flavor-enhancing ingredient. It is a highly nutrient-dense food, providing an exceptional amount of calcium, phosphorus, high-quality protein, and essential micronutrients like zinc and Vitamin B12. The benefits of fermented dairy products for delivering bioavailable nutrients are well-established. However, these substantial benefits must be balanced against its high content of sodium, saturated fat, and calories. A review by Tunick MH and Van Hekken DL (2014), "Dairy Products and Health: Recent Insights," discusses the complex nutrient matrix of cheese and its effects on health. A preferred consumption rate for a salty, hard cheese like Asiago is a small serving, such as one ounce (28g) or a tablespoon of grated cheese, used to add flavor and a significant nutritional boost to meals without contributing an excessive amount of sodium or fat.

The calories in Asiago cheese change significantly based on its aging process. Fresh Asiago (Asiago Pressato), which is aged for a short period, has a higher moisture content and a softer texture, making it the lower calorie of the two main types, with around 360-380 calories per 100g. In contrast, Aged Asiago (Asiago d'Allevo) is a hard cheese that loses a significant amount of water during its long aging period of three months to over two years. This process concentrates its fat and protein, resulting in a much higher calorie density. Aged Asiago is the highest calorie type, containing around 400 calories per 100g.

No, the sodium in Asiago cheese is generally lower than in Parmesan cheese (Parmigiano-Reggiano). A 100 g serving of Asiago cheese contains around 1107 mg of sodium, while a 100 g serving of Parmesan cheese contains 1500 mg to 1800 mg of sodium. Both cheeses are salty and hard but the production and brining process for Parmesan results in a higher final sodium content. This makes Asiago a comparatively lower-sodium choice between the two for those monitoring their salt intake.

The origin of Asiago cheese dates back over a thousand years to the Asiago Plateau in the alpine region of northeastern Italy, from which it takes its name. Originally, the cheese was made from sheep's milk, as sheep were more common in the mountainous terrain. Around the 16th century, cattle farming became more prevalent in the region, and cow's milk began to be used, leading to the Asiago cheese we are familiar with today. This long history and specific geographical origin are protected by the European Union's Protected Designation of Origin (PDO) status, which dictates that authentic "Asiago" can only be produced in a specific area of the Veneto and Trentino regions of Italy.

A dish that highlights the modern popularity of Asiago, particularly in the United States, is the Asiago Bagel. This is not a traditional Italian dish but an American creation that became immensely popular in the 1990s and 2000s, largely through its introduction and promotion by bakery-cafe chains. The preparation involves a standard bagel dough that is topped with a generous amount of shredded or grated Asiago cheese before baking. As the bagel bakes, the cheese melts, browns, and becomes intensely savory, nutty, and slightly crispy, creating a flavorful crust that infuses the entire bagel. The Asiago bagel is a perfect example of how a traditional, artisanal European product was adapted and incorporated into a quintessential American food item, creating a new and beloved flavor combination that is now a staple in bagel shops across the country