Asiago Cheese vs Romano Cheese
Asiago Cheese
Romano Cheese
Asiago Cheese is a cheese from Italy, while Romano Cheese is hard and made from cow, goat, or 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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
What's the Difference Between Asiago Cheese and Romano Cheese?
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Romano Cheese (pasteurized or unpasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Romano Cheese (natural)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| Asiago Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | The U.S. And Canada |
| Milk Type | — | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized or unpasteurized |
| Texture | — | Hard |
| Rind | Thin, elastic (Asiago pressato) | Natural |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Mild, sharp, tangy |
Taste Comparison: Does Asiago Cheese Taste Like Romano Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Romano Cheese brings mild, sharp, tangy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Romano Cheese leans toward salty.
Can You Substitute Asiago Cheese for Romano Cheese?
Asiago Cheese can stand in for Romano 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 Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, Asiago Cheese or Romano 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 Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Romano Cheese?
No, they're distinct cheeses.
Is Asiago Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Romano Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Romano Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Romano Cheese is mild, sharp, tangy.
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 Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
Which should I choose, Asiago Cheese or Romano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.