Asiago Cheese vs Montasio Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Montasio Cheese is hard and made from cow milk, originating in Italy.

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 Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

What's the Difference Between Asiago Cheese and Montasio Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Montasio Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Montasio Cheese (Hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Montasio Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Montasio Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. 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 Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Can You Substitute Asiago Cheese for Montasio Cheese?

In most recipes, Asiago Cheese and Montasio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.

Which Is Better, Asiago Cheese or Montasio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a hard profile, Montasio Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.

Frequently Asked Questions

Is Asiago Cheese the same as Montasio Cheese?

No, they're distinct cheeses. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Is Asiago Cheese similar to Montasio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Asiago Cheese for Montasio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Asiago Cheese taste like Montasio Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice.

What is Asiago Cheese made of?

Asiago Cheese is made from cow 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 Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

Which should I choose, Asiago Cheese or Montasio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Montasio Cheese is hard.