When it comes to choosing which cheese to use in your meal, asiago cheese vs parmesan cheese can appear to be very identical. As a result, we’ve outlined the distinctions between these several forms of Italian cheese.
Cheese in Italy, like wine and beer in France and Germany, is governed by extremely tight rules and regulations. Each cheese is kept at a very high level, from the manufacturing process to the regions in which it can be produced.
The differences between asiago cheese and parmesan cheese are the color, taste, aging duration, lactose concentration and lots more.
Now, let’s quickly look at their differences in detail:
What is Parmesan Cheese?
Parmesan cheese is grated Parmigiano-Reggiano, a firm, white cheese made in numerous Italian districts, notably Parma. Parmesan cheese has a nutty, deep flavor that complements pizza and pasta well.
Outside of the European Union, the term Parmesan can be applied to cheeses that are identical to Parmigiano-Reggiano, but Parmigiano-Reggiano is the preferred name.
Consider it as Parmigiano Reggiano rather than Parmesan. All Parmigiano Reggiano is Parmesan, although not all Parmesan is Parmigiano Reggiano.
Parmigiano Reggiano is crafted in the northern Italian provinces of Parma and Reggio Emilia. Parmigiano Reggiano is a cow’s milk cheese that is subject to exceptionally tight standards in these areas.
We’re talking about cheesemakers who have completed at least ten years of apprenticeship and use exclusively copper kettles to heat the milk.
Parmigiano Reggiano is a crispy, creamy cheese with a nutty flavor. This is a hard cheese which has been matured for one to two years.
It’s great in pasta and risotto, but it’ll add a lovely burst of flavor to any dish. When cooked into French cheese puffs, it’s wonderful.
What is Asiago Cheese?
Fresh Asiago is semi-soft and has a moderate taste. It gets a sweeter taste after being stored for up to 9 months. Asiago cheese is delicious on its own or shredded over pasta, pizza, or salad.
Asiago is an Italian cow’s milk cheese from the northeast. It’s classified as a highland or Alps cheese, and its flavor varies depending on how long it’s been aged.
But if you’re having trouble picturing Asiago, it might be because it comes in a variety of textures, varying from hard to semi-soft, based on how it’s manufactured and how long it’s been stored.
Asiago is a juicy cheese, especially in comparison to Parmesan or Pecorino Romano, which are significantly dryer.
Dissolve it atop toasted bread or use it to dress up some vegetables, either way, it’ll add the ideal layer of cheesy pleasure to your dish.
The flavor of Asiago cheese is sweet and nutty. It’s great for eating alone, especially for the younger Asiagos.
Older Asiago has a richer, nuttier flavor that goes well with pasta and salads. It’s also delicious in light-flavored risotto.
Asiago Cheese Vs Parmesan: Key Differences
|Asiago Cheese||Parmesan cheese|
|Taste||Taste Mild, creamy, rich, nutty, buttery||Fruity, nutty, bitter, sharp|
|Color||Pale yellow, straw||Brownish yellow, straw|
|Calories||100 per oz||119 per oz|
|Histamine||Moderate to high||High (up to 581 mg/kg)|
|Aging Duration||2-18 months||12 – 36 months|
|Lactose Content||Very low||Very low to none (<1 mg)|
Difference in Use/Application
Chefs and home cooks alike enjoy grating parmesan over pasta, soup, or salad because of its rich flavor.
Unlike asiago, parmesan is less commonly used alone in sandwiches, toast, or crackers (though this isn’t to say it can’t be done!).
Asiago’s creamier and milkier quality gave a much more rounded quality altogether, which goes great with bread and sandwiches and has a wide range of culinary applications, including sprinkles on top of soup, pasta, and pizza.
Difference in the Backstory
Both Asiago and Parmesan are created in Italy, but in separate regions: Parmesan is produced in Emilia-Romagna, while Asiago is created in Veneto, right next door to each other.
Both cheeses are DOP-certified and made from unpasteurized partially-skimmed cow milk. Although the manufacturing processes are relatively similar, parmesan cheese is aged for a longer period of time.
Variation in Durability
Asiago is a poor performer in terms of durability. This is especially important to take into consideration if you have a moist Asiago product, such as a fresh or young Asiago.
The high moisture level provides the perfect environment for bacteria and mold to thrive. During preservation, if a harmless mold film may form on the surface of the cheese; simply scrape it off.
Because of its low moisture content, parmesan is a long-lasting cheese. A Parmesan cheese product may usually be kept nice and safe for about a year after it was purchased.
To avoid bacteria or molds, simply wrap it in plastic wrap and store it in the refrigerator.
Frequently Asked Questions
Is Asiago a fine replacement for Parmesan?
Yes, you can use Parmesan instead of Asiago, and vice versa. It depends on how you need to use it; for example, if you choose to use it in pasta, pizza, or soup, it will work well.
As a result, we may conclude that the qualities of Asiago and Parmesan cheese are equivalent, and that using Asiago as a substitute would be desirable.
Knowing the aforementioned information, you can readily answer the issue of whether asiago can be substituted for parmesan.
What’s the best way to prepare Asiago cheese?
The ideal way of using Asiago cheese is to shred it and apply it to a variety of dishes and cuisines, such as bread, pasta, risotto, salads, and so on. It can be used as the solitary cheese in a recipe or coupled with bold and flavorful fresh Parmesan cheese.
What cheese most closely resembles Asiago?
Pecorino Romano or Parmesan are adequate replacements for aged Asiago cheese if you can’t get it. Try substituting sliced Swiss or mild white cheddar cheese for fresh asiago.
What makes Parmesan so unique?
Parmesan has the distinct flavor of a product prepared without additions and is easy to digest, extremely nutritional, and lactose free. It is suitable for all ages and applications due to its high content of protein, vitamins, calcium, and minerals.
Some people advocate substituting Asiago for Parmesan; we think it’s OK in most cases when you don’t have a better alternative.
Finally, Asiago cheese Vs Parmesan are not the same, as there are numerous variances between these two forms of traditional Italian cheeses, as demonstrated in the table above.