To find a good substitute for asiago cheese, one needs to have a very similar taste and texture. More importantly, it has to depend on what recipe you’re going to use so to fit the purpose. Below, I am going to discuss a few perfect asiago substitutes that’s super awesome to be the replacement for asiago, or to serve as an alternative.
The top 3 substitute for asiago to use in the kitchen are parmesan cheese (Parmigiano Reggiano), Grana Padano, and Gruyère. Read why below.
The 3 Asiago Substitutes You Can Use Right Away
Asiago is a semi-hard Italian cheese made of cow milk, and produced in the Veneto region in Italy. Three cheese selected in this list below will be based on the similar criteria too. So, you won’t see a cheese made of random sheep milk here. If you aren’t sure about the basic of asiago like how it’s produced, aging time and such, you can spend a minute in my previous article here. I have prepared an easily digestible comparison table for you there.
1. Parmesan (Parmigiano Reggiano)
Top of the list, We have parmesan as the first choice. Also known as the “premium” cheese, parmesan can easily substitute the asiago in many ways such as to use in soup, graded over dishes, to go with sandwich, crackers or bread. They both have a very close taste. Parmesan is produced in the very similar way as asiago too (i.e. aged version). Asiago and parmesan are both well aged in the alpines mountain region above 500m sea level, and only the certain breeds of cows in that region were used to produce the milk, which gave them the satisfying savoury taste when aged. Parmesan is produced in Emilia-Romagna, which is the region just sit right next to the Veneto region where asiago cheese produced. They both have a similar hard and gritty texture, sometimes crumbly.
However, unlike asiago, the parmesan cheese would normally age for a slightly longer period of time, and therefore has a deeper complex taste overall. Nonetheless, there is a younger version of asiago (aged lesser than a year). It is softer than the aged one, and is also sweeter and creamier. Get pound-cut real parmesan via Amazon to your doorstep here.
2. Grana Padano
The second in the list we have here is the Grana Padano. Another close relative of Asiago. It has a PDO certification with production area overlapping with asiago and parmesan. Also produced by unpasteurised cow milk, Grana Padano is produced and aged in the similar way as asiago, making it one of the best substitute to use. The taste is quite close to the asiago but milder and less pronounced. The texture is semi-hard and gritty, somewhat in between of the aged asiago and fresh asiago.
If you have never try this cheese before, I strongly recommend to check it out yourself. Real Grana Panado on Amazon like this one.
Gruyere is a Swiss alps cheese with similar taste resembling the young asiago (1 year below). It’s only made of cow milk in the western region in Switzerland. It tastes cream-rich, less earthy and sweeter than the asiago. If you are using asiago for macaroni, this is a perfect substitute. Check latest price on Amazon.
Not So “Perfect” Substitute
As I surf through the internet, there are many articles suggesting cheeses such as the mozzarella, Monterey Jack, Pecorino Romano and Manchego. I think they have made some points, but the tastes were actually quite different. In fact, some cheese were made using the sheep milk where it tasted particularly stronger (due to the higher fat and solids content in sheep milk) than cow’s. I did not include them in this list.