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Don’t have a block of Asiago cheese to grate and sprinkle over your pasta, casseroles, or pizza?

Or how about a little piece to go with crackers or toast for a quick snack?

That one is simple!

Check carefully in the dairy section for Gruyre, Grana Padano, or Parmesan cheese. If you can, you’ve just discovered appropriate Asiago cheese replacements.

These are all quite similar to Asiago’s taste and texture characteristics. Regrettably, this essay will not go into great detail on asiago cheese. Instead, we’ll concentrate on how you may replace them.

Therefore, if you’ve ever wanted to understand more about asiago cheese: its flavor, usage, distinct Asiago cheeses, and so on, we’ve got an article for you (link after this post).

If not, let us go on to your urgent need.

Most Preferred Asiago Cheese Substitutes

Now, I’m not suggesting that these alternatives taste identical to Asiago cheese.

Yet, they might be useful if you have an urgent need for Asiago cheese and are unable to get it for any reason.

So, let’s have a brief look at them:

1. Grana Padano Cheese

Grana Padano takes the top rank because it tastes similar to Asiago cheese but is milder. This is a pasteurized, firm gourmet Italian cheese with a savory, nutty flavor.

It has a smooth, natural rind that is thick and somewhat flaky after being matured for at least nine months. The flavor is nutty and milder than Asiago cheese, but creamier, sweeter, and butterier, with a lasting aftertaste.

Alto Adige, Piedmont, and Emilia Romagna are three regions of Italy. The cheese originated in Italy’s northern Po River Valley and was granted DOP classification in 1996. Lombardy, Veneto, and Trentino are the most probable places to get authentic Grana Padano.

But it doesn’t imply the rest of the Grana Padano is bad. If it has the DOP label, you’ve arrived at Italy’s northern Po River Valley.

Also, unlike other cheeses, Grana Padano is affordable. It can also hold down the fort in any of your Asiago meals. You may crumble or gate a brick over your salads of Arugula and Endive.

But, the buttery, sweet taste will be enhanced by the spiciness of the greens. You may use Grana Padano for Asiago in Fettuccine Alfredo pasta sauce that asks for more than one cheese.

2. Parmesan (Parmigiano Reggiano) Cheese

Parmigiano Reggiano will pair well with aged Asiago cheese. It is manufactured from cow’s milk and tastes similar to Asiago cheese. It is, however, less salty, which is beneficial if you are limiting your sodium consumption.

This Parmesan cheese and Asiago cheese are made in a similar manner, giving them a pleasing savory flavor that may be exchanged.

Moreover, Parmigiano Reggiano does not have the DOP seal and is not controlled, although its authenticity in Italy cannot be compared to the American version.

I believe you will enjoy Parmigiano Reggiano cheese even more since it is lactose-free and all-natural, with no extra ingredients or preservatives.

Lactose intolerant people may enjoy this parmesan alone or grated over salad, pasta, or pizza.

That is entirely up to the individual!

I like how the milk is carefully inspected for quality before being used.

You can also use it to make Artisan Asiago Cheese Bread, soups, sauces, sprinkle on sandwiches, crackers, and more.

3. Gruyere Cheese

Gruyre Cheese is another excellent Asiago alternative; its strong, creamy taste is akin to that of young (less than three months old) Asiago.

It is an AOC hard Swiss cheese that melts beautifully owing to its elevated water content.

Asiago and Gruyere cheeses are quite similar.

Both, manufactured from cow’s milk and an alpine-style cheese, have a similar granular feel.

That is, the milk used in production comes from cows who are free to wander in an alpine location and forage on nutritious grass.

In turn, the cow produces nutrient-rich milk, which adds to the distinctively flavored cheese.

Apart from that, Gruyre has a rich, creamy, and nutty taste with hints of saltiness, however this varies depending on the age of the cheese.

Young Gruyre has a delicate texture that makes it suitable for dips and fondue. It also has a stronger creaminess and nuttiness.

While aged Gruyre has a more strong earthy note.

Mature Gruyre has a grainier texture than Asiago and is ideal for grating over Asiago chicken and pasta, salads, and other dishes.

You may use it as a dip for macaroni and other creamy meals instead of Asiago.

4. Pecorino Romano Cheese

Pecorino Romano was named after the Roman area where it was produced. Nonetheless, it is currently prominent in Sardinia, Italy, spreading DOP to other locations throughout the world.

And, straight away, Pecorino Romano cheese looks and feels like Asiago; but, it is created from sheep’s milk rather than cow’s milk, giving it a slightly distinct taste.

Although. In the United States, Romano sans Pecorino is generally produced using cow’s milk. The cheese is firm and crumbly, with a salty taste that becomes stronger as it ages.

Because of its robust taste character, a little goes a long way on pasta, salads, and vegetables, especially when coupled with jam, fruits, or crackers.

Pecorino Romano may work well with various cheeses.

Nevertheless, it is not even the best bet.

One of Pecorino Romano’s best qualities is its long shelf life, which may last up to six weeks in the fridge and over six months frozen.

Yet, unlike Gruyre and the majority of the cheeses on this list, it has a very low water content. And this allows it to be frozen and thawed without losing much of its integrity.

5. Manchego Cheese

Finally, Manchego cheese, like Pecorino Romano, is manufactured from sheep milk rather of cow milk, which removes the Asiago cheese hallmark.

If you can’t locate any other options, the cheese is still worth a shot.

It is the most popular cheese in Spain and has DOP designation. Therefore the milk used in it is only from manchego sheep, which are indigenous to the region.

Notwithstanding their differences, softer Manchego cheese may be used in place of Asiago dAllevo or Asiago Presto.

Manchegos cheese has a well-rounded taste profile that includes acidic, sweet, nutty, and buttery notes, making it ideal for sourdough dressing for Thanksgiving.

Old Manchego has comparable characteristics to aged Asiago and is perfect for Marinated Asiago or Quinoa Salad and Asiago Cheese Crisps.

Also, they are less costly and famously flavorful.

Frequently Asked Questions 

What Cheese Is The Same As Asiago Cheese?

Asiago cheese is just that: Asiago cheese. There is no duplication with another name.

And, as I already said, the only thing we can provide is an alternative you may utilize anytime you are Asiagoless.

As a result, no cheese is identical to Asiago Cheese, although they are comparable in flavor, scent, and texture, such as Romano and Parmesan cheese.

And they each have their own special taste that can liven up almost any meal.

What Is Asiago Cheese Best For?

Asiago cheese is a versatile cheese that may be used in a broad range of foods, including risotto, salads, and pasta, as well as pizza, sandwiches, crepers, and toast.

Apart from that, grate it over top of your favorite sauces and soups for a powerful and full-bodied taste, particularly when coupled with fresh Parmesan cheese.

Is Asiago Cheese Perfect With Pizza, Fruits, And Beverages?

Naturally, it is!

Asiago cheese, especially the fresher kind that melts beautifully, goes nicely with any veggie pizza.

Unfortunately, Asiago, unlike other cheeses, does not pair well with most fruits. It only goes well with figs and grapes.

What Cheeses With Strawberries?

Strawberry fans may be confused about which cheese to choose since not all cheeses go well with specific fruits.

Since the sweetness of the strawberries contrasts with the saltiness of the cheese, you’ll like them much more with sweet brie or gouda.

Is Asiago A Melting Cheese?

It is, indeed. Nevertheless, not all Asiago Cheese is the same.

Recall that this cheese is available in two varieties: pressato or fresco, as well as dallevo or Vecchio.

The fresco is described as fresh, smooth, and appealing. Meanwhile, dAllevo or Vecchio is a dry, aged cheese similar to Parmesan.

The young version is better for a smooth melt, while the older version is great for grating on your foods.


Thus, to summarize, those are the five finest Asiago Cheese replacements that will hold the fort if you run out.

There are a dozen alternatives, but after extensive investigation, we concluded that ONLY these alternatives come close to matching your prized Asiago.

Thus, ideally, they will make you miss Asiago Cheese less throughout the day.

Check read our page titled: what does Asiago Cheese taste for more information about Asiago Cheese.

That will help you learn more about the cheese, particularly if this is your first time trying it.

Related Articles:

  • Is Asiago Cheese a vegetarian cheese?
  • Pecorino vs Asiago Cheese
  • How Does Asiago Cheese Taste?
  • Asiago vs. Parmesan Cheese


What cheese is most similar to Asiago?

Substitutes. If you can’t locate aged Asiago cheese, replace Pecorino Romano or Parmesan. Use sliced Swiss or mild white cheddar cheese in place of fresh asiago.

Is Parmesan a good substitute for Asiago?

One of the best Asiago cheese replacements is Parmesan cheese. Particularly with the hard, aged variety. It’s also gritty, flavorful, and goes with almost anything!

Are Asiago and provolone similar?

Fresh Asiago cheese may be substituted for Provolone cheese. Because of its sweet flavor, fresh Asiago is favored over aged Asiago when it comes to sandwiches. It may also be used as a cheese bread component, as seen in this recipe. Provolone is prepared from cow’s milk and is native to Southern Italy.

Is mozzarella similar to Asiago?

Asiago, like mozzarella, is an Italian cheese. Yet, the taste is rich, crisp, and strong. It’s also a hard cheese. It can be grated on pizza, but it will not have the same melty, stringy effect.

Is Asiago or Romano better?

Asiago has a stronger, nuttier taste than Romano, although it is less sour. Although it grates nicely, it is somewhat softer and may be eaten on its own or with other meals. Grated Asiago may be replaced in recipes at a 1:1 ratio.

What cheese does Asiago cheese taste like?

Asiago cheese is an Italian cow’s milk cheese that tastes similar to Parmesan but is nuttier and creamier. Fresh Asiago is semi-soft and mildly flavored.

What’s the difference between Parmigiano Reggiano and asiago?

As compared to the nuanced intricacies of Parmigiano Reggiano, Asiago has a stronger, nuttier flavor. Despite both types of cheese are produced in Italy, asiago is produced in the Veneto and Trentino areas, whilst Parmigiano Reggiano is produced in the Modena, Bologna, Reggio Emilia, and Parma regions.

Are there different types of Asiago cheese?

Asiago cheese is divided into two types: Asiago Pressato (“pressed asiago”) and Asiago d’Allevo (“ripened asiago”). Asiago pressato is also known as asiago fresco, which translates as “fresh asiago.” This kind is made from whole, pasteurized cow’s milk from cattle grazing in the Asiago Plateau’s low lying regions.

Is asiago similar to pecorino?

Asiago Cheese, No. 3

Asiago Cheese is another Italian cheese with a somewhat sweet flavor that tastes similar to Pecorino. This cheese is often used in soups and sandwiches, and it has a creamy flavor that complements the main meal.

Why is Asiago cheese so good?

As an alpine-style cheese, asiago has a nuttier, creamier taste that becomes sharper with age and a texture that may vary from smooth to crumbly. Parmesan, on the other hand, has a strong, pungent taste with a crumbly texture that lends itself well to grating.

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