Asiago Cheese vs Pepato Cheese
Asiago Cheese
Pepato Cheese
Asiago Cheese is a cheese from Italy, while Pepato Cheese is semi-hard, artisan and made from sheep 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 Pepato Cheese?
Pepato is a semi-hard Sicilian sheep milk cheese studded with whole peppercorns. It is sold young at about 10 days or aged two to four months, and it turns up throughout Sicilian home cooking.
What's the Difference Between Asiago Cheese and Pepato Cheese?
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Pepato Cheese (unpasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Pepato Cheese (natural)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Pepato Cheese (10 days to 4 months)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Pepato Cheese (salty, spicy)
Side-by-Side Comparison
| Asiago Cheese | Pepato Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Sicily, Italy |
| Milk Type | — | Sheep's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Unpasteurized |
| Texture | — | Semi-hard, artisan |
| Rind | Thin, elastic (Asiago pressato) | Natural |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 10 days to 4 months |
| Taste | Sweetish when young, bitter and spicy when very old | Salty, spicy |
Taste Comparison: Does Asiago Cheese Taste Like Pepato Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pepato Cheese brings salty, spicy character. 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 Pepato Cheese at 10 days to 4 months.
Can You Substitute Asiago Cheese for Pepato Cheese?
Asiago Cheese can stand in for Pepato 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 Pepato Cheese brings salty, spicy notes.
Which Is Better, Asiago Cheese or Pepato 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 Pepato Cheese fits dishes calling for salty, spicy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Pepato 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, Pepato Cheese 10 days to 4 months.
Is Asiago Cheese similar to Pepato Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Pepato Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Pepato Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pepato Cheese is salty, spicy.
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 Pepato Cheese made of?
Pepato Cheese is made from sheep milk (unpasteurized). It's typically aged 10 days to 4 months. It originates in Italy.
Which should I choose, Asiago Cheese or Pepato Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.