5 Best Asiago Cheese Substitutes

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Asiago Cheese Substitutes



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Don’t have a block of Asiago Cheese on hand to grate and sprinkle into your pasta dish, casseroles, or pizza? 

Or even a tiny slice to pair with crackers or bread for an easy snack? 

That one is easy! 

Look closely on the dairy aisle if you can find Gruyère, Grana Padano, or Parmesan cheese. If you can, then you have just found suitable Asiago cheese substitutes.

They all come close to matching Asiago’s flavor and texture profile. Unfortunately, this article won’t discuss asiago cheese much. Instead, we’ll focus more on how you could replace them.

So if you have wanted to learn more about asiago cheese: its taste, uses, different Asiago cheeses, and whatnot, we have an article dedicated to that (link after this post).

If not, let’s proceed with your urgent request. 

Most Preferred Asiago Cheese Substitutes

Now I’m not claiming these substitutes taste exactly like Asiago cheese. 

But they are something you could work with when there is a pressing need for Asiago cheese, and you can’t get one for whatever reason. 

So let’s quickly check them out below:

1. Grana Padano Cheese

Grana Padano is taking the top spot because it tastes like Asiago cheese but milder. This cheese is a pasteurized and hard gourmet Italian cheese with a savory and nutty taste. 

It has a smooth, natural rind that is dense and somewhat flaky — aged at a minimum of nine months. The taste is nutty, milder than Asiago cheese, but slightly creamier, sweeter, and more buttery with a lingering aftertaste. 

The cheese was originated from the northern Po River Valley of Italy and received DOP status in 1996. You are most likely to get the real Grana Padano in Lombardy, Veneto, Trentino/Alto Adige, Piedmont, and Emilia Romagna.

But that doesn’t mean other Grana Padano across the globe are trash. If it has the DOP sticker on it, you’re already in the northern Po River Valley of Italy. 

In addition, Grana Padano is inexpensive, unlike most cheese. And it can hold the fort in any of your Asiago dishes. You can crumble or gate a block over your Arugula and Endive salads. 

Although, you will appreciate the buttery, sweet flavor more with the spiciness of the greens. For Fettuccine Alfredo pasta sauce that calls for more than one cheese, you can also use Grana Padano instead of Asiago. 

2. Parmesan (Parmigiano Reggiano) Cheese

Parmigiano Reggiano will match with your aged Asiago cheese needs. It is made from cow’s milk and is reminiscent of Asiago cheese. However, it is less salty, which is kind of a good thing if you are watching your sodium intake. 

This Parmesan cheese and Asiago cheese are produced similar way, which gives them the satisfying savory taste that can be swapped. 

In addition, Parmigiano Reggiano does not carry the DOP stamp and is not regulated, but you won’t compare its authenticity in the area of Italy to the US version.

I think you will prefer Parmigiano Reggiano cheese even more since the end product is lactose-free and all-natural — no single additives and preservatives are added. 

Therefore lactose intolerance can gladly eat this parmesan alone or grated on salad, pasta, or pizza. 

It is everybody’s choice! 

I love the way the milk is monitored closely for quality before being used. 

And you even substitute it for an Artisan Asiago Cheese Bread recipe, Soups, sauces, sprinkle and slices into a sandwich, crackers, and more. 

3. Gruyere Cheese

Gruyère Cheese is another great Asiago cheese substitute — the bold, creamy flavor is similar to young (under three months old) Asiago. 

It is a hard swiss cheese with an AOC that melts wonderfully well due to its higher water content. 

Asiago and Gruyere cheese are very much alike. 

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

Meaning the milk used in production is from cows allowed to roam in an alpine area and feed on specific grass dense with nutrition. 

The cow, in turn, produces nutrient-rich milk that contributes to the distinctly flavored cheese.

Aside from that, Gruyère has a rich, creamy, and nutty flavor with traces of saltiness —but that depends on the age of the cheese. 

Young Gruyère tends to be soft, making it ideal for dips and fondue. And it also has a more pronounced creaminess and nuttiness. 

Whereas matured Gruyère has an earthy note that is more intense. 

Aged Gruyère has a grainier texture like Asiago, making it perfect for grating over Asiago chicken and pasta, salads, and more. 

Instead of Asiago, you can use it as a dip for macaroni and other creamy dishes. 

4. Pecorino Romano Cheese

Pecorino Romano got its name from the Roman countryside where it was made. But now, it is predominant in Sardinia, Italy, and DOP to other regions across the globe. 

And right off the bat, Pecorino Romano cheese looks and feels like Asiago; only it is made from sheep’s milk instead of cow — which gives it a slightly different flavor altogether. 

Although. Romano without the Pecorino in the States is mostly made with cow’s milk. The cheese is hard, crumbly, with a salty flavor that intensifies as it matures. 

And because of its strong flavor profile, a little can go a long way on your pasta dishes, salads, and vegetables, or paired with jam, fruits, or crackers. 

Pecorino Romano can collaborate with other cheese. 

But that is not even the best bet. 

One of Pecorino Romano’s most exceptional attributes is its shelf life, as this cheese can last up to six weeks in the fridge and over six months frozen. 

But unlike Gruyère and most cheese on this list, it is extremely low in water content. And this makes with frozen and thaw properly without losing much of its integrity.

5. Manchego Cheese

Lastly, Manchego cheese — like Pecorino Romano, is made with sheep’s milk instead of cow, which eliminates that Asiago cheese signature.

However, the cheese is still a try if you can’t find other alternatives. 

It is Spain’s most popular cheese, and it has the DOP status. So the milk used to it comes strictly from manchego sheep, which is a native to the area.

Despite their differences, softer Manchego cheese is a good substitute for either Asiago d’Allevo or Asiago Presto.

Manchego’s cheese is well-rounded and exudes tart, sweet, nutty, buttery flavors, making it great for sourdough dressing at Thanksgiving. 

Aged Manchego uses flavors similar to aged Asiago, ideal for Marinated Asiago or Quinoa Salad and Asiago Cheese Crisps. 

Besides, they are less expensive and notoriously rich in flavors. 

Frequently Asked Questions 

What Cheese Is The Same As Asiago Cheese?

Asiago cheese is Asiago cheese. There isn’t a duplicate bearing another name.

 And I said earlier that the only thing we can offer is an alternative you can use whenever you are Asiagoless.

Hence, no cheese is the same as Asiago Cheese but similar in taste, aroma, and texture —for instance, Romano and Parmesan cheese. 

And they both have their distinct flavor that can spruce up just about any meal.

What Is Asiago Cheese Best For?

Asiago Cheese is a versatile cheese that can be used in a wide variety of dishes from risotto, salads, pasta to pizza, sandwiches, creakers, and bread. 

Aside from that, you can grate it on top of your favorite sauces and soups —especially when combined with fresh Parmesan cheese for a strong and full-bodied flavor.

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

Of course, it is! 

Asiago cheese, particularly the fresher version that melts super well, tastes delicious with any vegetable pizzas. 

Sadly, Asiago does not go well with most fruits like other cheese. It is only best with figs and grapes. 

What Cheeses With Strawberries?

Since not every cheese matches well with certain fruits, strawberry lovers might wonder which one is choosing. 

You will enjoy your strawberries even more with sweet brie cheese or gouda since the sweetness of the strawberries adds contrast to the salty taste. 

Is Asiago A Melting Cheese?

Yes, it is. But not all Asiago Cheese. 

Remember, this cheese comes in two varieties: pressato or fresco and d’allevo or Vecchio. 

The fresco is classified as young, smooth, with a mild appeal. Meanwhile, d’Allevo or Vecchio is the aged, dry, Parmesan-like cheese. 

The young version is the best suit for a smooth melt —leave the aged for grating on your dishes. 


So, in conclusion, those are the five best Asiago Cheese substitutes that will hold the fort whenever you’re running out. 

There are a dozen options, but after conducting mountains of research, we discovered ONLY these alternatives come close to matching your precious Asiago. 

So hopefully, they help you miss Asiago Cheese less in the main time. 

For more information about Asiago Cheese, go and check out our article titled: what does Asiago Cheese taste.

It is will help you understand more about the cheese, especially if it is your first try.

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