Asiago Cheese vs Parmesan Cheese

Asiago Cheese is a cheese from Italy, while Parmesan Cheese is hard, artisan 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Parmesan Cheese (unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Parmesan Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Parmesan Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Parmesan Cheese brings salty, savory character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. 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 Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Asiago Cheese for Parmesan Cheese?

Asiago Cheese can stand in for Parmesan 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 Parmesan Cheese brings salty, savory notes.

Which Is Better, Asiago Cheese or Parmesan 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 Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Asiago Cheese the same as Parmesan 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, Parmesan Cheese minimum 12 months, average 2 years.

Is Asiago Cheese similar to Parmesan Cheese?

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

Can I substitute Asiago Cheese for Parmesan Cheese?

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

Does Asiago Cheese taste like Parmesan Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Parmesan Cheese is salty, savory.

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Asiago Cheese or Parmesan Cheese?

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