Asiago Cheese vs Parmigiano Reggiano Cheese

Asiago Cheese is a cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Asiago Cheese and Parmigiano Reggiano Cheese?

• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Parmigiano Reggiano Cheese (Hard)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Parmigiano Reggiano Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Parmigiano Reggiano Cheese brings umami character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Asiago Cheese for Parmigiano Reggiano Cheese?

Asiago Cheese can stand in for Parmigiano Reggiano 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 Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Asiago Cheese or Parmigiano Reggiano 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 Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Asiago Cheese the same as Parmigiano Reggiano 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, Parmigiano Reggiano Cheese 12 to 36 months.

Is Asiago Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Asiago Cheese for Parmigiano Reggiano Cheese?

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

Does Asiago Cheese taste like Parmigiano Reggiano Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Parmigiano Reggiano Cheese is umami.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Asiago Cheese or Parmigiano Reggiano Cheese?

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