Asiago Cheese vs Provolone del Monaco Cheese
Asiago Cheese
Provolone del Monaco Cheese
Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Provolone del Monaco Cheese is semi-hard and made from cow 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 Provolone del Monaco Cheese?
Provolone del Monaco is an Italian cheese made from the milk of the Agerolese cow in the hills behind Naples. It is named for the heavy cloaks its makers wore when they landed at the port of Naples, and it has held PDO status since 2010.
What's the Difference Between Asiago Cheese and Provolone del Monaco Cheese?
- Texture: Asiago Cheese (Semi-hard, crumbly), Provolone del Monaco Cheese (Semi-hard)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Provolone del Monaco Cheese (Thin and smooth pale-yellow)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Provolone del Monaco Cheese (At least 6 months)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Provolone del Monaco Cheese (Sweet and buttery aroma with a pleasant spicy taste)
Side-by-Side Comparison
| Asiago Cheese | Provolone del Monaco Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Municipalities In The Metropolitan City Of Naples |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Raw |
| Texture | Semi-hard, crumbly | Semi-hard |
| Rind | Thin, elastic (Asiago pressato) | Thin and smooth pale-yellow |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | At least 6 months |
| Taste | Sweetish when young, bitter and spicy when very old | Sweet and buttery aroma with a pleasant spicy taste |
Taste Comparison: Does Asiago Cheese Taste Like Provolone del Monaco Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste 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 Provolone del Monaco Cheese at at least 6 months.
Can You Substitute Asiago Cheese for Provolone del Monaco Cheese?
In most recipes, Asiago Cheese and Provolone del Monaco 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 semi-hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste notes.
Which Is Better, Asiago Cheese or Provolone del Monaco 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 semi-hard profile, Provolone del Monaco Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Provolone del Monaco Cheese fits dishes calling for sweet and buttery aroma with a pleasant spicy taste.
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Frequently Asked Questions
Is Asiago Cheese the same as Provolone del Monaco 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, Provolone del Monaco Cheese at least 6 months.
Is Asiago Cheese similar to Provolone del Monaco Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Asiago Cheese for Provolone del Monaco Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Asiago Cheese taste like Provolone del Monaco Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Provolone del Monaco Cheese is sweet and buttery aroma with a pleasant spicy taste.
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 Provolone del Monaco Cheese made of?
Provolone del Monaco Cheese is made from cow milk (raw), using kid rennet paste or calf liquid rennet or a combination of both rennet. It's typically aged at least 6 months. It originates in Italy.
Which should I choose, Asiago Cheese or Provolone del Monaco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Provolone del Monaco Cheese is semi-hard.