Asiago Cheese vs Monte Veronese Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Monte Veronese Cheese is semi-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 Monte Veronese Cheese?

Monte Veronese is a cow's milk cheese from the Lessini Mountains in the northern province of Verona. It is made in two versions: a fresh one from whole milk, and a harder aged one called d'allevo, made from semi-skimmed milk.

What's the Difference Between Asiago Cheese and Monte Veronese Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Monte Veronese Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Monte Veronese Cheese (Semi-hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Monte Veronese Cheese (Unique marking)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Monte Veronese Cheese (Young for whole milk, 6 months to over 2 years for d’allevo)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Monte Veronese Cheese (Sweet (young), Intense and tangy (aged))

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Monte Veronese Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Monte Veronese Cheese brings sweet (young), intense and tangy (aged) character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Monte Veronese Cheese leans toward sweet flavor full of character from prized pastures for young; more intense and tangy for aged. 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 Monte Veronese Cheese at young for whole milk, 6 months to over 2 years for d’allevo.

Can You Substitute Asiago Cheese for Monte Veronese Cheese?

In most recipes, Asiago Cheese and Monte Veronese 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 semi-hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Monte Veronese Cheese brings sweet (young), intense and tangy (aged) notes.

Which Is Better, Asiago Cheese or Monte Veronese 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 semi-hard profile, Monte Veronese Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Monte Veronese Cheese fits dishes calling for sweet (young), intense and tangy (aged).

Frequently Asked Questions

Is Asiago Cheese the same as Monte Veronese 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, Monte Veronese Cheese young for whole milk, 6 months to over 2 years for d’allevo.

Is Asiago Cheese similar to Monte Veronese Cheese?

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

Can I substitute Asiago Cheese for Monte Veronese Cheese?

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

Does Asiago Cheese taste like Monte Veronese Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Monte Veronese Cheese is sweet (young), intense and tangy (aged).

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 Monte Veronese Cheese made of?

Monte Veronese Cheese is made from cow milk (unpasteurized). It's typically aged young for whole milk, 6 months to over 2 years for d’allevo. It originates in Italy.

Which should I choose, Asiago Cheese or Monte Veronese Cheese?

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