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Featured Cheese for October 2007

Refrigerate Asiago cheese in the original wrapping until ready to use. If the original wrap is removed, rewrap cheese tightly with plastic wrap to inhibit further moisture loss. Asiago cheese will keep better if rewrapped with new plastic wrap each time it’s opened.

It is easiest to cut cheese when it is cold, however the flavor of most cheese is best when eaten at room temperature. Remove from your refrigerator one to two hours before serving and immediately cut. As cheese can dry out quickly, rewrap the cut cheese to retain moisture and leave at room temperature until serving time.

Wisconsin cheesemakers age Asiago to develop sharper flavors that resemble a cross between Aged Cheddar and Parmesan. Try grating Asiago cheese over seafood, focaccia bread dough or linguine. Asiago cheese also tastes great when served with walnuts and dried apricots or over desserts.

Vegetable Frittata with Wisconsin Asiago Cheese

Number of Servings: 6 to 8

Ingredients:

• 1 Tbsp. olive oil
• 1 cup red onion, chopped
• 1 cup red bell pepper, coarsely chopped
• 1 cup zucchini, chopped
• 2 cups (packed) spinach leaves, torn into 1-in. pieces
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 large eggs
• 6 large egg whites
• 4 oz. (1 cup) Wisconsin Asiago cheese, shredded, divided
• 1/2 cup tomato, chopped
• 1 Tbsp. fresh basil, chopped

Directions:

Preheat broiler. Heat olive oil in an oven-safe, 10-in. nonstick skillet over medium-high heat. Add onions and bell pepper; sauté until golden, about 8 min. Add zucchini; sauté until tender, about 5 min. Add spinach; stir until wilted, about 1 min. Season with salt and pepper; remove from heat.

Whisk eggs and egg whites in medium bowl. Sprinkle 3/4 cup of Wisconsin Asiago cheese over hot vegetables in skillet and toss to combine. Add egg mixture to skillet and stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 min.