Asiago Cheese vs Squacquerone di Romagna Cheese
Asiago Cheese
Squacquerone di Romagna Cheese
Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Squacquerone di Romagna Cheese is soft 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 Squacquerone di Romagna Cheese?
Squacquerone is a soft cow's milk cheese from Romagna, aged only a few days. Its high water content keeps it creamy and spreadable, and it is one of the main fillings for piadina.
What's the Difference Between Asiago Cheese and Squacquerone di Romagna Cheese?
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Squacquerone di Romagna Cheese (Pasteurized)
- Texture: Asiago Cheese (Semi-hard, crumbly), Squacquerone di Romagna Cheese (Soft)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Squacquerone di Romagna Cheese (None)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Squacquerone di Romagna Cheese (1 to 4 days)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Squacquerone di Romagna Cheese (Sweet or slightly acid)
Side-by-Side Comparison
| Asiago Cheese | Squacquerone di Romagna Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Ravenna, Forli-Cesena, Rimini, Bologna, West Ferrara |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized |
| Texture | Semi-hard, crumbly | Soft |
| Rind | Thin, elastic (Asiago pressato) | None |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 1 to 4 days |
| Taste | Sweetish when young, bitter and spicy when very old | Sweet or slightly acid |
Taste Comparison: Does Asiago Cheese Taste Like Squacquerone di Romagna Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Squacquerone di Romagna Cheese brings sweet or slightly acid character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Squacquerone di Romagna Cheese leans toward sweet, slightly acid, herbaceous aroma. 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 Squacquerone di Romagna Cheese at 1 to 4 days.
Can You Substitute Asiago Cheese for Squacquerone di Romagna Cheese?
In most recipes, Asiago Cheese and Squacquerone di Romagna 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 soft. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Squacquerone di Romagna Cheese brings sweet or slightly acid notes.
Which Is Better, Asiago Cheese or Squacquerone di Romagna 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 soft profile, Squacquerone di Romagna Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Squacquerone di Romagna Cheese fits dishes calling for sweet or slightly acid.
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Frequently Asked Questions
Is Asiago Cheese the same as Squacquerone di Romagna 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, Squacquerone di Romagna Cheese 1 to 4 days.
Is Asiago Cheese similar to Squacquerone di Romagna Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Asiago Cheese for Squacquerone di Romagna Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Asiago Cheese taste like Squacquerone di Romagna Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Squacquerone di Romagna Cheese is sweet or slightly acid.
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 Squacquerone di Romagna Cheese made of?
Squacquerone di Romagna Cheese is made from cow milk (pasteurized), using calf liquid rennet. It's typically aged 1 to 4 days. It originates in Italy.
Which should I choose, Asiago Cheese or Squacquerone di Romagna Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Squacquerone di Romagna Cheese is soft.