Asiago Cheese vs Provolone Cheese
Asiago Cheese
Provolone Cheese
Asiago Cheese is a cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow 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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Asiago Cheese and Provolone Cheese?
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Provolone Cheese (at least 4 months for piccante)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Provolone Cheese (tangy)
Side-by-Side Comparison
| Asiago Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Campania, Italy |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | — | Semi-hard, artisan |
| Rind | Thin, elastic (Asiago pressato) | — |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | At least 4 months for piccante |
| Taste | Sweetish when young, bitter and spicy when very old | Tangy |
Taste Comparison: Does Asiago Cheese Taste Like Provolone Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Provolone Cheese brings tangy 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 Cheese at at least 4 months for piccante.
Can You Substitute Asiago Cheese for Provolone Cheese?
Asiago Cheese can stand in for Provolone 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 Provolone Cheese brings tangy notes.
Which Is Better, Asiago Cheese or Provolone 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 Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Provolone 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 Cheese at least 4 months for piccante.
Is Asiago Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Provolone Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Provolone Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Provolone Cheese is 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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Asiago Cheese or Provolone Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.