Asiago Cheese vs Queso Manchego

Q: Is Asiago Cheese the same as Queso Manchego?

No. Asiago Cheese and Queso Manchego 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 Queso Manchego?

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

Q: Which should I choose, Asiago Cheese or Queso Manchego?

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

Queso Manchego

Asiago Cheese is a cheese from Italy, while Queso Manchego is compact and made from 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 Queso Manchego?

Manchego is a PDO sheep milk cheese from the La Mancha region of Spain, made only with whole milk from Manchega sheep. It is firm and buttery, aged between 60 days and two years, with a creamy, slightly piquant flavor and a sheep milk aftertaste.

What's the Difference Between Asiago Cheese and Queso Manchego?

Origin: Asiago Cheese (Italy), Queso Manchego (Spain)
Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Queso Manchego (raw or pasteurized, raw labelled artesano)
Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Queso Manchego (Pleita and flor imprints)
Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year))
Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Queso Manchego (Slightly acidic)

Side-by-Side Comparison

	Asiago Cheese	Queso Manchego
Country of Origin	Italy	Spain
Specific Origin	Veneto And Trentino-Alto Adige, Italy	La Mancha Region
Milk Type	—	Sheep's milk
Milk Treatment	Raw (Asiago d'allevo)	Raw or pasteurized, raw labelled artesano
Texture	—	Compact
Rind	Thin, elastic (Asiago pressato)	Pleita and flor imprints
Aging	20 to 40 days fresh; 60 days to 15 months or more aged	Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Taste	Sweetish when young, bitter and spicy when very old	Slightly acidic

Taste Comparison: Does Asiago Cheese Taste Like Queso Manchego?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Queso Manchego brings slightly acidic character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Queso Manchego leans toward slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. 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 Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Can You Substitute Asiago Cheese for Queso Manchego?

Asiago Cheese can stand in for Queso Manchego 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 Queso Manchego brings slightly acidic notes.

Which Is Better, Asiago Cheese or Queso Manchego?

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 Queso Manchego fits dishes calling for slightly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Asiago Cheese the same as Queso Manchego?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Queso Manchego comes from Spain. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Queso Manchego fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Is Asiago Cheese similar to Queso Manchego?

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

Can I substitute Asiago Cheese for Queso Manchego?

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

Does Asiago Cheese taste like Queso Manchego?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Queso Manchego is slightly acidic.

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 Queso Manchego made of?

Queso Manchego is made from sheep milk (raw or pasteurized, raw labelled artesano), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.

Which should I choose, Asiago Cheese or Queso Manchego?

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