Asiago Cheese vs Paneer Cheese

Asiago Cheese is a cheese from Italy, while Paneer Cheese is semisoft, crumbly and made from cow or buffalo milk, originating in Bangladesh and India.

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 Paneer Cheese?

Paneer is a fresh, non-aged cheese from South Asia, made by curdling cow or buffalo milk with acid instead of rennet. It does not melt, so it holds its shape in curries, fritters and skewered dishes like paneer tikka.

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

• Origin: Asiago Cheese (Italy), Paneer Cheese (Bangladesh and India)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Paneer Cheese (pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Paneer Cheese (rindless)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Paneer Cheese (Fresh)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Paneer Cheese (Mild, slightly milky)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Paneer Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Paneer Cheese brings mild, slightly milky character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Paneer Cheese leans toward absorbs flavors of the sauce it is cooked in. 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 Paneer Cheese at fresh.

Can You Substitute Asiago Cheese for Paneer Cheese?

Asiago Cheese can stand in for Paneer 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 Paneer Cheese brings mild, slightly milky notes.

Which Is Better, Asiago Cheese or Paneer 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 Paneer Cheese fits dishes calling for mild, slightly milky.

Frequently Asked Questions

Is Asiago Cheese the same as Paneer Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Paneer Cheese comes from Bangladesh and India. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Paneer Cheese fresh.

Is Asiago Cheese similar to Paneer Cheese?

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

Can I substitute Asiago Cheese for Paneer Cheese?

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

Does Asiago Cheese taste like Paneer Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Paneer Cheese is mild, slightly milky.

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 Paneer Cheese made of?

Paneer Cheese is made from cow or buffalo milk (pasteurized), using vinegar, lemon juice, yogurt, or buttermilk rennet. It's typically aged fresh. It originates in Bangladesh and India.

Which should I choose, Asiago Cheese or Paneer Cheese?

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