What Is the Different Between Pecorino and Asiago Cheese?

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If there is one thing we have learned, it is that cheese has the capacity to enrich any meal. It isn’t to say we don’t have favorites.

You might favor stronger, sourer cheeses with more bite, whilst someone else could prefer milder, softer cheeses that melt on the mouth. Some individuals can discern the difference between pecorino and asiago cheese in seconds, while others can’t.

The fundamental distinction between pecorino and asiago cheese is in flavor, color, lactose concentration, texture, and maturing length.

Yet, most individuals still have difficulty distinguishing between the two, which is why we published this post.

What is Pecorino Cheese?

Romano cheese, often known as Pecorino Romano, is a baked and compacted hard cheese. It is indigenous to Lazio, Sardinia, and Tuscany.

Romano cheese is made from raw sheep’s milk rather than pasteurized cow’s milk, which gives it a sweeter flavor than Asiago or Parmesan.

The aging procedure helps to enhance the taste of Pecorino Romano cheeses, which are normally aged for 8 to 12 months.

Alternatively, Asiago cheese. Romano cheese is commonly mixed with Parmesan and other cheeses to provide a more mellow taste.

Pecorino Romano Cheese Identification

The most well-known kind is Pecorino Romano, which comes in large discs with a strong, golden rind encasing a light yellow inside.

It’s a hard, dry cheese that’s comparable to Parmigiano Reggiano (parmesan) and is great for grating. Pecorino, like parmesan, is generally used in cooking.

What is Asiago Cheese?

Fresh Asiago has a thin, white or light yellow rind with small, irregular holes all around. It has a medium texture, akin to a firm sponge cake, a buttery aroma, and a little sweet and sour taste.

The texture of aged Asiago is compact to solid, and the color ranges from light yellow to amber yellow. Asiago cheese is a kind of Asiago cheese.

Asiago is a cheese native to the Italian regions of Vicenza and Trento. Asiago is a milder cheese than Romano, however it may be purchased in semi-soft to solid pieces depending on how long it has been fermented.

Fresh Asiago is made with whole milk, while aged Asiago is made with a combination of vital nutrients and skim milk. Both are heated to 95°F before adding rennet and enzymes to form curds.

The mixture is kneaded before being cooked at a higher temperature (about 105 to 115 F).

For fresh Asiago, the cheese is seasoned and pounded before drying for two days, sitting in a solution for two days, and then dry-aging for about a month.

To drain the whey for aged Asiago, the curds are placed into molds and turned many times. The cheese is then brined or salted and aged for many months or more.

Pecorino Cheese Vs Asiago Cheese

The table below compares pecorino and asiago cheeses, including their origin, color, texture, and flavor.

	Pecorino Romano Cheese	Asiago Cheese
Origin	Emilia-Romagna, Lombardy, Italy	Veneto, Trentino, Italy
Texture	Hard, grainy	Semi-hard
Color	Brownish yellow, straw	Pale yellow, straw
Pasteurization	No	No
Taste	Fruity, nutty, bitter, sharp	Mild, creamy, rich, nutty, buttery
Aging Duration	12 – 36 months	2-18 months
Lactose Content	Very low to none (<1 mg)	Very low
Milk Source	Cows	Cows

Difference in Appearance

Asiago and Pecorino Romano cheeses are both firm and strong in texture. Fresh Asiago is semi-soft, finer in texture, and lighter in color than mature Asiago.

The aged version, on the other hand, is often thicker, grainier, or crumby, and may even be dry like parmesan.

The coloration will deepen and grow rougher as it matures, comparable to Romano, which is often held for a long period. You may see specks of white crystals growing on the aged Romano.

Difference in Taste

Asiago is gentler, milkier, and sweeter than Pecorino Romano. It has a stronger buttery flavor with a somewhat bitter nutty aftertaste.

Asiago has a more nutty taste. Pecorino Romano has a significantly stronger side flavor or aftertaste than Asiago. Additionally, Romano has a more refined umami taste with hints of fruity.

How long Asiago and Romano have been matured determines their taste. In general, the younger the cheese, the creamier and tastier it is.

Some believe that Asiago tastes like Romano, which is somewhat accurate when comparing a well-aged Asiago to a moderately aged Romano, not to mention the labeling. Brands also have an essential influence.

Frequently Asked Questions

Can I substitute Asiago for Pecorino?

Aged Asiago cheese is a superior substitute for Pecorino Romano since it has the hard, crumbly texture you’re looking for.

Which cheese is the most similar to Pecorino?

If you don’t have Pecorino, use a quality Parmesan cheese in equal portions (less sharp flavor). Manchego from Spain or Asiago cheese (sharp and salty).

What cheese comes closest to Asiago?

Parmesan cheese is an excellent alternative for Asiago. It tastes stronger than Asiago but is less salty. It’s our first choice since it’s so simple to find at your local shop. Pecorino Romano, on the other hand, would be fantastic.

Is Asiago similar to Romano cheese?

Asiago has a sharper, nuttier taste than Romano and is less acidic. Although it grates well, it is milder and may be eaten alone or with other things. In recipes, grated Asiago cheese may be substituted 1:1.

Conclusion

There is no proper or inappropriate cheese to pair with your cuisine among these selections. Cans of grated Romano and Asiago are regularly spotted next to one another at the grocery.

These cheeses are commonly mixed in pre-shredded package cheeses.

Due of the minute differences in texture and flavor, you’ll definitely find yourself pulling for certain cheeses in different recipes as you experiment with them.

Also see:

Is Ricotta Cheese a Vegetarian Cheese?
Asiago vs. Parmesan Cheese
Colby Jack vs. Monterey Jack

FAQs

Are Pecorino and Asiago similar?

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.

What cheese is closest to Pecorino?

Dairy Parmesan is one of the best Pecorino substitutes. Parmesan is similar to pecorino in appearance, but it is manufactured from cow’s milk and has a saltier, more savory flavor that is less acidic.
… Feta…. Goats Cheese…. Cheddar…. Ricotta Salata.

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.

What is the difference between Asiago and Parmesan cheese?

Asiago cheese, particularly Asiago Stravecchio, is somewhat more buttery, creamy, and nutty than Parmesan, but it also has a more prominent and obvious bitterness. Parmesan, on the other hand, is sharper and more powerful, with well-expressed fruity and savory aromas as well as noticeable earthiness.

Can I substitute Asiago for Pecorino Romano?

Use a 1:1 ratio of Asiago to Romano cheese as a replacement. 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 is Asiago cheese best for?

It may be melted over polenta, porcini mushrooms, or vegetables and is quite flexible in the kitchen. It’s also delicious in spaghetti, quiche, crepes, and arancini. Serve with a light white, rosé, or sparkling wine. Grate aged asiago cheese into soups, salads, spaghetti, polenta, and risotto.

What does pecorino cheese taste like?

Profile of flavors

Pecorino Romano has a tangy, even peppery flavor. This is an excellent complement to the deep and earthy flavors. The harsher the flavor, the more mature the Pecorino.

What is pecorino cheese the same as?

Romano Pecorino

Romano, like Parmigiano, is a hard cheese. Pecorino Romano, on the other hand, is white in color and has a somewhat saltier, stronger, more pungent taste. Although the cosmetic differences are a fun and easy method to distinguish these two Italian cheeses, the most crucial difference is the milk source.

What is the other name for pecorino?

Pecorino Romano cheese is manufactured from sheep’s milk, and it has a strong, salty taste. While it is occasionally referred to as “Locatelli,” Pecorino Romano is a brand name. Pecora means sheep in Italian, and Pecorino Romano is one of Italy’s oldest cheeses.

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.