Home > Typical Friulian products > Asìno Cheese
History
"...un formadi che in Friul produs la Mònt d'Às..."
Perhaps the most ancient cheese of Friuli, created on the ancient Mònt d'Às, in the marvelous Arzino Valley, for centuries the territory of Pieve d’Asino from which it took its name (the current area of the municipality of Clauzetto and Vito d'Asio in the province of Pordenone), the Asìno cheese, thanks to its pungent taste that in Friuli is defined as salmistrà, has for century fascinated even the most demanding palates to the point that its production was mostly intended for export:
"... soft, delicate, white and almost spongy it is very pleasant to the palate and it decorates the wealthiest tables of Venice, Trieste and the neighboring cities” where still today, even though its original name is lost in time, it still holds true to its reputation and it is called salt cheese or formàio Furlàn.
It probably originates from the development of ancient conservation techniques dating back to the first millennium AD. The fist reliable source in which we find mention of the Asìno Cheese is by historian Enrico Palladio and written in Latin “Rerum Foroiuliensium” in 1659: "...qui Asìnum vocant ab Aso pago..." (which they call Asìno from the town of Asio). As a proof of the success that has always accompanied the Asìno cheese it is possible to read a letter dated 1749 written by the Bishop of Concordia, Giacomo Maria Erizzo, sent to Pievano d’Asio to ensure an adequate supply: “…we are now at the time of the Asìno cheeses, I would like to make sure there are no inconveniences in the supply of such delicacies …”
Other documents, such as a notification dated 1775 that reports prices of the Asìno cheese and the 1812 Calmieri document on meats and cheeses, confirm the diffusion and importance of this product in the local market.
Le Salmùeries
The secret of this product lies in the ancient alchemy of the SALMUERIES in which it is carefully cured.
In the nineteenth century, Pognici wrote in regards to this production:”…the workmanship is very difficult and it requires great attention and care that only a few can master…”
In fact, the secret of the Asìno cheese consists in allowing the small fresh cheese to soak in milk brine, surface cream and salt called SALMUERE. Their mysterious dosage handed down from generation to generation along with the skills and experience of the manufacturer guarantees the good flavor of this ancient recipe featuring full pungent flavors preserved in time.
This mix, preserved in wooden vats, can last for centuries!
It is never re-made and it can be regenerated by processing the cheese.
Tosoli salmùeries are among the very few salmueries still active in Friuli and they boast almost two hundred years!
Tasting
Friuli’s tradition demands that this cheese accompanies polenta or boiled potatoes, and it is good for your health!
But in our opinion this is a product that can find a variety of uses in the kitchen, accompanying vegetables, in fondue, on meat, or melted on a soft omelet.
What to drink: it has been paired with white, red, and passito wines, as well as to grappas. Recently, Slow Food proposed an interesting pairing with Chardonnay. We believe in our usual principle: whatever you like is perfect!
PRODUCTION AREA
Our current production in Spilimbergo
ORIGINS
It was born in the ancient Pieve d’Asio, which corresponds to the current hilly area of Spilimbergo, in response to preservation needs using salt then it evolved into the SALMUERIES.
PRODUCTION METHOD
The fresh cheese rounds are immersed in wooden vats containing salmuerie (a mix of milk, surface cream, water and salt that has the peculiarity of lasting over time if well cared for; in fact, the older it is the most valuable it is), where they are left to slowly refine for a period of time ranging from a few weeks to several months. The immersion duration depends on the type of product desired at the end.
PRODUCT DESCRIPTION
Once extracted from the centuries old Tosoni Salmueries, the product is of a white milk color, without crust and of variable consistency, depending on whether it is soft Asìno or classical; the latter may appear spotted.
PRODUCTION SCHEDULE
All year long.
TASTING
Friuli’s tradition demands that this cheese accompanies polenta or boiled potatoes, and it is good for your health! But in our opinion this is a product that can find a variety of uses in the kitchen, accompanying vegetables, in fondue, on meat or melted on a soft omelet.
WHAT TO DRINK
It has been paired with white, red, and passito wines, as well as to grappas. Recently, Slow Food proposed an interesting pairing with Chardonnay. We believe in our usual principle: whatever you like is perfect!
