Asiago DOP Cheese vs Parmigiano Reggiano Cheese

Q: Is Asiago DOP Cheese the same as Parmigiano Reggiano Cheese?

No. Asiago DOP Cheese and Parmigiano Reggiano Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago DOP Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Asiago DOP Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Asiago DOP Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Asiago DOP Cheese and Parmigiano Reggiano Cheese?

Texture: Asiago DOP Cheese (hard), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Asiago DOP Cheese (natural), Parmigiano Reggiano Cheese (Hard)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Asiago DOP Cheese	Parmigiano Reggiano Cheese
Country of Origin	Italy	Italy
Specific Origin	Veneto, Trentino	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	—	Raw
Texture	Hard	Grainy, flaky
Rind	Natural	Hard
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	12 to 36 months
Taste	Full-flavored, milky, sharp	Umami

Taste Comparison: Does Asiago DOP Cheese Taste Like Parmigiano Reggiano Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Parmigiano Reggiano Cheese brings umami character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Asiago DOP Cheese for Parmigiano Reggiano Cheese?

In most recipes, Asiago DOP Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for grainy, flaky. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Asiago DOP Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Asiago DOP Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Asiago DOP Cheese the same as Parmigiano Reggiano 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), Parmigiano Reggiano Cheese 12 to 36 months.

Is Asiago DOP Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Asiago DOP Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Asiago DOP Cheese taste like Parmigiano Reggiano Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Asiago DOP Cheese leans pungent, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Asiago DOP Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Parmigiano Reggiano Cheese is grainy, flaky.