melting asiago cheese?
Filed in Category Asiago Cheese
there’s a dip i like to make using asiago cheese, but half the time it just turns to oil when i melt it. can anyone tell me how to melt it to make it creamy and not a oily mess?
i’m not sure, it’s an artichoke and asiago dip.
3 Comments so far
I haven’t had much luck melting asiago myself. I guess you could try melting it in a double boiler and whisking it to keep the oil emulsified… unfortunately, I think it would just break and separate as it cools.
What kind of dip are you making and would Reggiano work better?
Culinary school graduate, professional chef and industry experience.
The reason it gets oily it’s because the heat is too high, causes it to separate.
Lower the heat, take your time and be patient, should work out.
I make a spinach artichoke dip (the spinach is optional though, i’ve made it with & without) that has asiago cheese in it. here’s the recipe:
1 can artichoke hearts in water
1 pkg frozen spinach, thawed and drained well
1 cup mayonaise
1 cup shredded asiago cheese
1 cup shredded colby jack cheese
1 clove garlic, crushed
1/2 tsp black pepper
Drain and chop the artichoke hearts. Mix together all ingredients EXCEPT the colby jack cheese. Spread the mixture into a glass baking dish and top with the colby cheese. Cover with foil and bake at 350 degrees Farenheit for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and melty. Serve with cracker or tortilla chips.
Sometimes I’ll leave out the spinach and substitute canned or artificial crab meat.