Have you ever gone to make your favorite dish only to discover you’re missing that key ingredient?
Asiago cheese is one such ingredient. Its sharp flavor and texture make it perfect for pizzas, pasta, salads, and more.
But if you’re stuck at home without this specialty cheese, what are the best substitutes for asiago cheese?
Don’t worry—there are plenty of cheeses that can replicate the taste and texture of Asiago.
Read on to learn all about asiago alternatives so you never have to let a lack of an ingredient keep you from making your favorite meal!
What Is Asiago Cheese?
Asiago cheese is a cow’s milk cheese that originated in the Asiago Plateau, an area located in the Veneto region of Italy. It is known for its nutty flavor and slightly crumbly texture.
Asiago cheese comes in various types, from young (fresh) to aged up to two years old.
The younger versions are typically used in cooking to add flavor and texture to dishes, while the older varieties are often served as an appetizer or grated over pasta.
Asiago cheese is often used to make fondue, grilled sandwiches, pizzas, risotto and salads. It can also be melted on vegetables or meats for added flavor.
Asiago is also a great cheese for omelets or quiches; it melts nicely and adds extra flavor. It can also be added to sauces like pesto or bechamel for extra depth of flavor.
Asiago pairs well with various wines including Pinot Grigio and Sauvignon Blanc.
It also pairs well with fruits such as figs, pears and apples. Its nutty flavor is also complemented by sweet ingredients like honey and dried fruit.
Substitutes For Asiago Cheese
Asiago cheese is a hard, sharp Italian cheese that can be difficult to find in some parts of the world. Fortunately, several good options to substitute for Asiago cheese can easily be found in most grocery stores.
Grana Padano
Grana Padano is an Italian cheese that can be used as a substitute for Asiago.
It is a hard, granular cheese made from partially skimmed cow’s milk and produced in the provinces of Parma, Reggio Emilia and Mantua in the northern regions of Italy.
The cheese has been made since the 12th century and is a member of the Parmigiano Reggiano family of cheeses.
Grana Padano has a rich nutty flavor, with notes of butter and fruit, and can be enjoyed as aged cheese or used in dishes as a substitute for Asiago.
The cheese is semi-firm but not as hard as Parmigiano Reggiano. It is a great substitute for Asiago and can be used in any dish that requires an aged cheese with nutty flavor notes.
Grana Padano adds depth and complexity to dishes, but is milder than other forms of Parmigiano Reggiano. The cheese also melts well, making it suitable for sauces, gratins, and other dishes.
Grana Padano is also a great alternative to Asiago cheese in pasta dishes, salads, pizza toppings and more.
Parmigiano Reggiano
Parmigiano Reggiano is a cheese that has been produced in Italy for centuries. It is made from raw cow’s milk and has a hard, granular texture.
It is an aged cheese, with the best Parmigiano being more than two years old. The flavor of the cheese is sharp and savory, with a nutty, salty finish.
It has a sharp and complex flavor that is unique from other cheeses, making it a perfect substitute for Asiago cheese.
Parmigiano Reggiano is an excellent protein, calcium, vitamin A, potassium and phosphorus source.
Parmigiano Reggiano can be used in place of Asiago cheese in many recipes. It can be grated or sliced and used to top a salad, pizza, lasagna or any other dish where you typically find Asiago cheese.
Parmigiano Reggiano also makes an excellent addition to sauces for pasta and risotto as it adds great flavor without the cost of buying true Asiago cheese.
The taste of Parmigiano Reggiano is so unique that it can enhance any dish without overpowering the other ingredients.
Sap Sago
Sap Sago is a semi-firm, aged cow’s milk cheese with a mild, nutty taste. It originates in the Veneto region of Italy and has a unique texture – it’s hard on the outside but soft and creamy on the inside.
Sap Sago has been compared to Asiago due to its similar texture and flavor profile. Its nutty taste and mild sweetness make it a great substitute for Asiago in salads, pastas, sandwiches, and more.
Sap Sago also pairs well with fruit like apples or pears as well as honey or jams. Thanks to its versatile flavor profile, Sap Sago can be used in many dishes and recipes where Asiago would normally be used.
It’s a great alternative for those looking to explore beyond the same old cheeses.
Manchego Cheese
Manchego cheese is a hard, crumbly Spanish cheese made from sheep’s milk. It has a nutty, slightly sweet flavor and a firm texture making it an ideal grating cheese for dishes like salads or pasta.
Manchego can be used as a substitute for Asiago cheese in many recipes due to its similar flavor profile and texture.
In addition, Manchego cheese has a longer shelf life than Asiago, making it convenient for those who don’t want to buy fresh cheese often.
It is also generally less expensive than Asiago cheese, making it a good option for budget-conscious chefs.
Manchego works well in pasta dishes, salads, sauces, sandwiches, and pizzas. Its distinctive flavor makes it an ideal choice for adding a unique and delicious flavor to any meal.
Manchego is a versatile cheese that can be used in many ways for cooking, entertaining, or just enjoying as part of a cheese platter.
Parmesan Cheese
Parmesan cheese is a hard, granular cheese made from cow’s milk, usually produced in Emilia-Romagna, Italy.
It has a nutty and savory flavor profile with intense umami notes, making it perfect for grating over pasta or salads.
The aging process of Parmesan cheese helps to give it its intense flavor and gives the cheese a unique texture.
Asiago cheese is also a hard, granular cheese made from cow’s milk, but it originates in the Veneto region of Italy.
Unlike Parmesan, Asiago has a slightly sweeter flavor profile with nutty-sweet notes that make it ideal for melting over dishes such as pizza and risotto.
Asiago is also aged. However, the aging process is much shorter than Parmesan, resulting in less intense flavor notes.
Provolone Cheese
Provolone cheese is a type of cheese with an intense, sharp flavor. It’s semi-soft in texture and has a strong aroma. Its color ranges from pale yellow to deep gold, depending on its age.
The taste of Provolone can range from mild when young to more piquant and biting as it ages. This cheese is often found in Italian cuisine and is used to make sandwiches, pizza, and dishes like pasta alla carbonara.
Due to its intensity, Provolone can be a great substitute for Asiago cheese. It has a similar sharp flavor profile and is even more pungent when aged.
Because of this strong flavor, Provolone can easily take the place of Asiago in a variety of recipes.
It is also easier to find than Asiago, making it a convenient option for those with difficulty finding the latter.
Provolone can be an alternative to Asiago cheese in salads, pasta dishes, pizza toppings, or any other recipe for a sharp cheese flavor.
Ultimately, Provolone is an excellent substitution for Asiago, offering a similar intensity and flavor but with more accessibility.
Gruyere Cheese
Gruyere cheese is a firm, aged cheese originating in the Swiss cantons of Fribourg, Vaud, Neuchâtel, Jura and Geneva. It has a sweet, nutty flavor with hints of mushrooms and caramelized onions.
Gruyere is one of the most widely used cheeses for baking and cooking because it melts well and has a creamy texture. It can also be used as a topping for salads or to make fondue.
Gruyere cheese is an excellent substitute for Asiago, another firm-aged cheese with a slightly sharper flavor than Gruyere.
Both kinds of cheese work well in recipes requiring melted cheese as they melt smoothly and infuse a rich, nutty flavor into the dish.
Gruyere cheese can be used as an alternative to Asiago in any recipe that calls for the use of semi-hard or hard cheese.
It pairs well with white and red wine and is often used to make quiches, gratins, French onion soup, macaroni, and cheese.
Gruyere is a great substitute for Asiago cheese as it has a similar texture, flavor profile, and melting properties. Try using Gruyere in your next recipe instead of Asiago; you won’t be disappointed!
FAQs
Is Parmesan Similar To Asiago Cheese?
No, parmesan and asiago cheese are not the same.
Parmesan is a hard, granular cheese with a sharp flavor originating in Italy. Asiago is a semi-soft cow’s milk cheese with a milder flavor and more intense aroma than parmesan.
Is Mozzarella Similar To Asiago Cheese?
No, mozzarella and asiago cheese are two distinct kinds of cheese with separate characteristics. Mozzarella is a soft, mild white cheese commonly used in Italian dishes such as pizza.
Is Romano Similar To Asiago Cheese?
Romano cheese is similar to Asiago cheese because they both have a slightly sharp, salty flavor and a hard texture.
However, Romano has a stronger flavor than Asiago and is usually grated over dishes instead of being used for melting.
Conclusion
Asiago cheese is among the most popular Italian cheeses due to its creamy texture and sharp flavor.
However, there are plenty of alternatives that can be used in place of Asiago in a variety of recipes.
There are many options, from Parmigiano Reggiano to Sap Sago, Manchego, Parmesan, Provolone and Gruyere.
Each cheese brings its unique flavor and texture profile, allowing you to make delicious meals that taste as good as (if not better) than the originals.
So next time you’re looking for a great substitute for Asiago cheese, consider one of these delicious alternatives!
Leave a Reply