Asiago DOP Cheese vs Romano Cheese
Asiago DOP Cheese
Romano Cheese
Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.
Buy Asiago DOP Cheese
Buy Romano Cheese
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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
What's the Difference Between Asiago DOP Cheese and Romano Cheese?
- Milk type: Asiago DOP Cheese (Cow's milk), Romano Cheese (Cow's, goat's or sheep's milk)
- Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| Asiago DOP Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto, Trentino | The U.S. And Canada |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | 20 to 40 days (pressato) up to two years or more (stravecchio) | — |
| Taste | Full-flavored, milky, sharp | Mild, sharp, tangy |
Taste Comparison: Does Asiago DOP Cheese Taste Like Romano Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Romano Cheese brings mild, sharp, tangy character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Romano Cheese's strong. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Romano Cheese leans toward salty.
Can You Substitute Asiago DOP Cheese for Romano Cheese?
Asiago DOP Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, Asiago DOP Cheese or Romano 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 Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago DOP Cheese the same as Romano Cheese?
No, they're distinct cheeses. Asiago DOP Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.
Is Asiago DOP Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago DOP Cheese for Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Asiago DOP Cheese taste like Romano Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Asiago DOP Cheese leans pungent, and 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 Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
Which should I choose, Asiago DOP Cheese or Romano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.