Asiago DOP Cheese vs Parmesan Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Asiago DOP Cheese and Parmesan Cheese?

• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Asiago DOP Cheese Taste Like Parmesan Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Parmesan Cheese brings salty, savory character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Parmesan Cheese's nutty, strong. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Asiago DOP Cheese for Parmesan Cheese?

In most recipes, Asiago DOP Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Parmesan Cheese brings salty, savory notes.

Which Is Better, Asiago DOP Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Parmesan Cheese minimum 12 months, average 2 years.

Is Asiago DOP Cheese similar to Parmesan Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Asiago DOP Cheese for Parmesan Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Asiago DOP Cheese taste like Parmesan Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Parmesan Cheese is salty, savory. Aromas also diverge. Asiago DOP Cheese leans pungent, and Parmesan Cheese is closer to nutty, strong.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Asiago DOP Cheese or Parmesan Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.