Thornloe Cheese

Asiago - Thornloe

This flavourful, semi-soft to hard cheese, is produced from fresh, high-pasteurized milk and aged 3 months.

Made by Thornloe Cheese

Thornloe Cheese is a farmer-owned plant that has produced outstanding Cheddar and Curds for nearly 70 years. Their secret is old-fashioned cheese making techniques, and the fresh milk produced in the unique agricultural area of Temiskaming, Ontario.

See all cheeses by Thornloe Cheese

About this cheese

This flavourful, semi-soft to hard cheese, is produced from fresh, high-pasteurized milk and aged 3 months. In cooking, Asiago can usually be used as you would use Parmesan.

Pair it with...

food

Serve with grain breads.

Additional Information

Texture Hard
Province Ontario
Rind type Waxed
Milk type Pasteurized
Moisture 35%
Milk fat 33%
Distribution Federal

Keeping Cheese

Storage

Stored properly, the low moisture content of Asiago and Hard cheeses in general, allows them to keep in the refrigerator for up to ten months.

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the refrigerator’s vegetable drawer. If storing for long periods, change wrapping frequently, as Hard cheeses can absorb the strong odours of other refrigerator items, including certain vegetables.

Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge. Vacuum packs are another good option when storing Hard cheeses in the refrigerator.

Freezing

Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Asiago, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.

Additional Information

Texture Hard
Province Ontario
Rind type Waxed
Milk type Pasteurized
Moisture 35%
Milk fat 33%
Distribution Federal

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