Asiago DOP Cheese vs Provolone Cheese
Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Asiago DOP Cheese and Provolone Cheese?
- Texture: Asiago DOP Cheese (hard), Provolone Cheese (semi-hard, artisan)
- Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Provolone Cheese (at least 4 months for piccante)
- Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Provolone Cheese (tangy)
Side-by-Side Comparison
| Asiago DOP Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto, Trentino | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Texture | Hard | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 20 to 40 days (pressato) up to two years or more (stravecchio) | At least 4 months for piccante |
| Taste | Full-flavored, milky, sharp | Tangy |
Taste Comparison: Does Asiago DOP Cheese Taste Like Provolone Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Provolone Cheese brings tangy character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Provolone Cheese's pleasant. 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 Provolone Cheese at at least 4 months for piccante.
Can You Substitute Asiago DOP Cheese for Provolone Cheese?
In most recipes, Asiago DOP Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Provolone Cheese brings tangy notes.
Which Is Better, Asiago DOP Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Asiago DOP Cheese the same as Provolone 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), Provolone Cheese at least 4 months for piccante.
Is Asiago DOP Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Asiago DOP Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Asiago DOP Cheese taste like Provolone Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Provolone Cheese is tangy. Aromas also diverge. Asiago DOP Cheese leans pungent, and Provolone Cheese is closer to pleasant.
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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Asiago DOP Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Provolone Cheese is semi-hard, artisan.