Asiago Cheese vs Pecorino Romano Cheese

Asiago Cheese is a cheese from Italy, while Pecorino Romano Cheese is hard 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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Asiago Cheese and Pecorino Romano Cheese?

• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Pecorino Romano Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pecorino Romano Cheese brings sharp, salty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. 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 Romano Cheese at 5–8 months or longer.

Can You Substitute Asiago Cheese for Pecorino Romano Cheese?

Asiago Cheese can stand in for Pecorino 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 Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Asiago Cheese or Pecorino 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 Pecorino Romano Cheese fits dishes calling for sharp, salty.

Frequently Asked Questions

Is Asiago Cheese the same as Pecorino Romano 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, Pecorino Romano Cheese 5–8 months or longer.

Is Asiago Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago Cheese for Pecorino Romano Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Pecorino Romano Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pecorino Romano Cheese is sharp, salty.

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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Asiago Cheese or Pecorino Romano Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.