Asiago Cheese vs Pecorino Cheese
Asiago Cheese
Pecorino Cheese
Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Pecorino Cheese is hard and made from sheep milk, originating in Italy.
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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 Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Asiago Cheese and Pecorino Cheese?
- Milk type: Asiago Cheese (Cow's milk), Pecorino Cheese (Sheep's milk)
- Texture: Asiago Cheese (Semi-hard, crumbly), Pecorino Cheese (Hard)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Asiago Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Italy |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | Semi-hard, crumbly | Hard |
| Rind | Thin, elastic (Asiago pressato) | — |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | Fresco, semi-stagionato or stagionato |
| Taste | Sweetish when young, bitter and spicy when very old | — |
Taste Comparison: Does Asiago Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. 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 Pecorino Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Asiago Cheese for Pecorino Cheese?
Asiago Cheese can stand in for Pecorino Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for hard.
Which Is Better, Asiago Cheese or Pecorino 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, Pecorino Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Asiago Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Asiago Cheese is made from cow milk; Pecorino Cheese uses sheep. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Asiago Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Asiago Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Asiago Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Pecorino Cheese is hard.