Asiago DOP Cheese vs Pecorino Romano Cheese

Q: Is Asiago DOP Cheese the same as Pecorino Romano Cheese?

No. Asiago DOP Cheese and Pecorino Romano 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 Pecorino Romano Cheese?

In most recipes you can swap Asiago DOP Cheese for Pecorino Romano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Asiago DOP Cheese or Pecorino Romano 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 Pecorino Romano Cheese is hard and made from sheep 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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Asiago DOP Cheese and Pecorino Romano Cheese?

Milk type: Asiago DOP Cheese (cow's milk), Pecorino Romano Cheese (sheep's milk)
Texture: Asiago DOP Cheese (hard), Pecorino Romano Cheese (Hard)
Rind: Asiago DOP Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Pecorino Romano Cheese (5–8 months or longer)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Asiago DOP Cheese	Pecorino Romano Cheese
Country of Origin	Italy	Italy
Specific Origin	Veneto, Trentino	Lazio, Sardinia, Grosseto
Milk Type	Cow's milk	Sheep's milk
Texture	Hard	Hard
Rind	Natural	Pale yellow to brown or black
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	5–8 months or longer
Taste	Full-flavored, milky, sharp	Sharp, salty

Taste Comparison: Does Asiago DOP Cheese Taste Like Pecorino Romano Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Pecorino Romano Cheese's strong. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. 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 Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Asiago DOP Cheese for Pecorino Romano Cheese?

Asiago DOP Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for hard. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Asiago DOP Cheese or Pecorino Romano 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 hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Asiago DOP Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Pecorino Romano Cheese 5–8 months or longer.

Is Asiago DOP Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago DOP Cheese for Pecorino Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago DOP Cheese taste like Pecorino Romano Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Asiago DOP Cheese leans pungent, and Pecorino Romano Cheese is closer to 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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Asiago DOP Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Pecorino Romano Cheese is hard.