Asiago Cheese vs Mahón-Menorca Cheese

Q: Is Asiago Cheese the same as Mahón-Menorca Cheese?

No. Asiago Cheese and Mahón-Menorca Cheese are distinct cheeses from Italy and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago Cheese for Mahón-Menorca Cheese?

In most recipes you can swap Asiago Cheese for Mahón-Menorca Cheese, though the result will shift in flavor and finish.

Q: Which should I choose, Asiago Cheese or Mahón-Menorca 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 Cheese

Mahón-Menorca Cheese

Asiago Cheese is a cheese from Italy, while Mahón-Menorca Cheese is firm and made from cow or sheep milk, originating in Spain.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

What Is Mahón-Menorca Cheese?

Mahón-Menorca is a white cow's milk cheese from the island of Menorca, named after the town and port of Mahón. It runs soft to hard depending on age, with an orange rind rubbed with butter or oil and paprika and a buttery, sharp, slightly salty taste.

What's the Difference Between Asiago Cheese and Mahón-Menorca Cheese?

Origin: Asiago Cheese (Italy), Mahón-Menorca Cheese (Spain)
Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Mahón-Menorca Cheese (Characteristic orangish)
Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Mahón-Menorca Cheese (Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months)
Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Mahón-Menorca Cheese (Salty and spicy)

Side-by-Side Comparison

	Asiago Cheese	Mahón-Menorca Cheese
Country of Origin	Italy	Spain
Specific Origin	Veneto And Trentino-Alto Adige, Italy	Menorca, Balearic Islands
Milk Type	—	Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%)
Milk Treatment	Raw (Asiago d'allevo)	Raw or any authorized preservation technology
Texture	—	Firm
Rind	Thin, elastic (Asiago pressato)	Characteristic orangish
Aging	20 to 40 days fresh; 60 days to 15 months or more aged	Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months
Taste	Sweetish when young, bitter and spicy when very old	Salty and spicy

Taste Comparison: Does Asiago Cheese Taste Like Mahón-Menorca Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mahón-Menorca Cheese brings salty and spicy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Mahón-Menorca Cheese leans toward distinctive molding, treatment of the rind with cow’s butter or olive oil, variations based on ripening time. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Mahón-Menorca Cheese at tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.

Can You Substitute Asiago Cheese for Mahón-Menorca Cheese?

Asiago Cheese can stand in for Mahón-Menorca Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Mahón-Menorca Cheese brings salty and spicy notes.

Which Is Better, Asiago Cheese or Mahón-Menorca Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Mahón-Menorca Cheese fits dishes calling for salty and spicy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Asiago Cheese the same as Mahón-Menorca Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Mahón-Menorca Cheese comes from Spain. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Mahón-Menorca Cheese tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.

Is Asiago Cheese similar to Mahón-Menorca Cheese?

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

Can I substitute Asiago Cheese for Mahón-Menorca Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Mahón-Menorca Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mahón-Menorca Cheese is salty and spicy.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

What is Mahón-Menorca Cheese made of?

Mahón-Menorca Cheese is made from cow or sheep milk (raw or any authorized preservation technology), using vegetable (cynara cardunculus) rennet. It's typically aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months. It originates in Spain.

Which should I choose, Asiago Cheese or Mahón-Menorca Cheese?

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