Asiago Cheese vs Monterey Jack Cheese

Asiago Cheese is a cheese from Italy, while Monterey Jack Cheese is mild to firm and made from cow milk, originating in United States.

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 Monterey Jack Cheese?

Monterey Jack is a white, semi-hard cow's milk cheese from Monterey, California, with a mild and slightly sweet flavor. It melts cleanly, which is why it shows up in quesadillas, burritos, grilled cheese, and cheeseburgers.

What's the Difference Between Asiago Cheese and Monterey Jack Cheese?

• Origin: Asiago Cheese (Italy), Monterey Jack Cheese (United States)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Monterey Jack Cheese (pasteurized)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Monterey Jack Cheese (Six weeks to ten months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Monterey Jack Cheese (Mild to full-flavored)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Monterey Jack Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Monterey Jack Cheese brings mild to full-flavored character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Monterey Jack Cheese leans toward a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. 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 Monterey Jack Cheese at six weeks to ten months.

Can You Substitute Asiago Cheese for Monterey Jack Cheese?

Asiago Cheese can stand in for Monterey Jack 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 Monterey Jack Cheese brings mild to full-flavored notes.

Which Is Better, Asiago Cheese or Monterey Jack 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 Monterey Jack Cheese fits dishes calling for mild to full-flavored.

Frequently Asked Questions

Is Asiago Cheese the same as Monterey Jack Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Monterey Jack Cheese comes from United States. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Monterey Jack Cheese six weeks to ten months.

Is Asiago Cheese similar to Monterey Jack Cheese?

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

Can I substitute Asiago Cheese for Monterey Jack Cheese?

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

Does Asiago Cheese taste like Monterey Jack Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Monterey Jack Cheese is mild to full-flavored.

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 Monterey Jack Cheese made of?

Monterey Jack Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged six weeks to ten months. It originates in United States.

Which should I choose, Asiago Cheese or Monterey Jack Cheese?

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