Asiago Cheese vs Parmesan Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Parmesan 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 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)
• Texture: Asiago Cheese (Semi-hard, crumbly), Parmesan Cheese (Hard)
• 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?

In most recipes, Asiago Cheese and Parmesan 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 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. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a hard profile, Parmesan Cheese is the better fit. 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?

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

Can I substitute Asiago Cheese for Parmesan Cheese?

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

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 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 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 texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Parmesan Cheese is hard.