Asiago is a cow's milk cheese from Italy with a unique, nutty flavor and grainy texture. It comes in different styles - fresh Asiago has a mild taste and can be sliced or melted, while aged Asiago is firm and crumbly with a sharp, robust flavor that's perfect for grating. Asiago is popular with foodies and cooks alike for its versatility. It can be enjoyed on its own, added to pasta, pizza, salads, sauces, and more.
But what if you can't find Asiago at your local grocery store or specialty cheese shop? Or want to switch things up and try a different cheese that has a similar flavor profile? Luckily, there are several delicious Asiago cheese alternatives you can use instead.
1. Grana Padano
Grana Padano is an Italian cheese that's very comparable to Asiago in terms of flavor, texture and uses. Like Asiago, it's made from cow's milk and has a hard, grainy texture that holds up to grating. It also develops a complex, nutty flavor as it ages.
Grana Padano can be substituted 1:1 for Asiago in any recipe. It works beautifully when grated over pastas, roasted vegetables or salads. It also melts well, so it can be used on pizzas or in baked pasta dishes. For an authentic taste of Italy, Grana Padano is hands down the best alternative.
2. Parmesan
Parmesan cheese is another Italian variety that makes an excellent replacement for Asiago. Real, authentic Parmesan cheese is called Parmigiano-Reggiano and is produced in the Parma region of Italy from raw cow's milk. It's aged for at least 12 months to develop a rich, complex flavor and granular texture perfect for grating.
When shopping for Parmigiano-Reggiano, look for the seals and markings that indicate it's real Italian Parmesan, not generic parmesan. Authentic Parmigiano-Reggiano can be used in the same way as aged Asiago - grated over pastas, pizzas, soups and salads. Its bold, nutty flavor holds up well in any recipe.
The only difference is that real Parmesan is generally more expensive than Asiago. But a little goes a long way since it has such a robust flavor. Overall, it makes an outstanding substitute when you want that authentic Italian taste.
3. Manchego
Manchego is a Spanish cheese traditionally made from sheep's milk. It has a similar crumbly, compact texture to aged Asiago. Manchego ranges from mild and buttery when young to sharp and nutty when aged for 6 months or longer.
The aged version works beautifully grated or shaved over pastas. It also makes a wonderful addition to salads, pizza, panini sandwiches and cheese boards. And because it's made from sheep's milk, Manchego has a rich, tangy quality all its own.
Manchego may be easier to find than Asiago since it's one of Spain's most well-known cheeses. Just be sure to choose an aged Manchego for the closest flavor and texture match.
4. Gruyère
Gruyère is a Swiss cheese with a creamy, smooth texture when young that becomes crumbly and granular with age. It has a delicious nutty, caramelized flavor that mimics Asiago beautifully.
Aged Gruyère works well grated or shaved over pasta, pizza, French onion soup and salads. Younger Gruyère is excellent for fondues or any recipe where you want the cheese to melt smoothly. Compared to Asiago, Gruyère is less salty but with a similar nutty tang.
Gruyère is also easier to come by than Asiago since it's one of Switzerland's finest cheeses. Try it anytime you need a nutty, hard cheese with excellent melting abilities.
5. Pecorino Romano
Pecorino Romano is an Italian sheep's milk cheese most often used as a grating cheese. Like Asiago, it's very firm, crumbly and salty, with a bold, intense flavor. However, since it's made from sheep's milk, Pecorino Romano has a richer, tangier taste.
To substitute in recipes, use about 25% less Pecorino Romano than Asiago since it's so flavorful. It works great on Italian dishes like pasta, pizza, salads, minestrone soup and roasted veggies. Just a light grating adds lots of salty, savory flavor.
The other benefit of Pecorino Romano is that a little wedge will last and last in the fridge. So if an Asiago craving hits, you probably have the next best thing waiting!
6. Provolone
Italian provolone is a good match for both fresh and aged Asiago, depending on the style you choose. Provolone comes in two main types:
- Provolone dolce is mild, buttery and pale yellow. It has a soft, smooth texture perfect for sandwiches, paninis and anywhere you want melty cheese. It's similar to fresh Asiago.
- Provolone piccante is aged for at least 3 months to develop a sharp, tangy flavor. It has a firm, dry texture excellent for grating. This style mimics the crumbly nature and robust flavor of aged Asiago.
When substituting provolone for Asiago, go for the provolone piccante if your recipe calls for the aged Asiago. Use provolone dolce for a milder cheese that melts well. Both will provide that authentic Italian flair.
7. Queso Cotija
This Mexican cheese makes for a delicious, unique replacement for Asiago. Queso cotija is made from cow's milk and has a crumbly texture and saline, nutty flavor similar to aged Asiago. It's used frequently in Mexican cuisine as a topping for dishes like soups, salads, beans and tacos.
To substitute in recipes, use cotija in the same way you would use grated or crumbled Asiago. It works beautifully as a flavor booster on top of pastas, pizzas, salads and more. Queso cotija may be easier to find than Asiago too. Check the Latin American section of your grocery store.
8. Dry Jack
For a good cheese alternative from closer to home, try dry Jack. This is an American cheese made by drying out Monterey Jack so that it develops a fudgy texture and concentrated flavor. Dry Jack has notes of butter, caramel and nuts that mimic Asiago nicely.
Dry Jack works well grated over pastas, pizzas, salads, omelets or anywhere you want a boost of salty, nutty cheese. And since it doesn't contain the moisture of fresh Monterey Jack, it has excellent melting abilities too. Dry Jack is easier to find than Asiago and makes for an accessible, flavorful substitute.
9. Parmesan-Style Veg Cheese
If you need a non-dairy Asiago substitute, try parmesan-style vegan cheese. These nut- or soy-based cheeses are seasoned to have the salty, nutty umami flavor of parmesan. The texture is also spot-on - shreds beautifully and gets deliciously crispy when baked or pan-fried.
Sprinkle parmesan-style vegan cheese over pasta, pizza, salads and more. Use it to make dairy-free alfredo sauce or to bread chicken or eggplant. Brands like GoVeggie and Parmela Creamery make excellent parmesan-style vegan cheeses. Just check labels since not all "vegan parmesan" has the right texture.
10. Nutritional Yeast
Nutritional yeast is a vegan, gluten-free Asiago substitute that provides loads of savory flavor. These yellow flakes are made from an inactive yeast and have a natural umami taste reminiscent of cheese. They add a nutty, cheesy richness when sprinkled on dishes.
Use nutritional yeast in place of Asiago by blending it with nuts or seeds to get a similar crumbly texture. Then sprinkle the combo over pastas, salads, roasted veggies, popcorn or anywhere you want a flavor boost. Nutritional yeast is inexpensive, nutrient-dense and extremely versatile.
11. Crumbled Walnuts
For another simple vegan sub, try crumbled walnuts. Their texture mimics crumbled cheese perfectly. Toasted walnuts also have nutty, slightly sweet flavors that complement many savory dishes.
Pulse walnuts in a food processor until they reach a crumbly consistency similar to grated parmesan. Then use them as a topping in place of Asiago for pasta, salads, roasted vegetables and more. You can even mix the walnut crumbs with nutritional yeast for extra cheesy flavor.
12. Breadcrumbs
Plain breadcrumbs make an easy Asiago sub in many recipes. Panko and Italian-style breadcrumbs have a light texture perfect for sprinkling. For extra flavor, toast them first with olive oil or garlic.
Use seasoned breadcrumbs anywhere you want a crunchy, savory topping. They work great in place of Asiago on top of pasta bakes, pizza, salads and casseroles. And you probably have a box sitting in your pantry already. Choose whole grain or gluten-free breadcrumbs to keep things healthy.
How to Choose an Asiago Cheese Substitute
When selecting an alternative for Asiago, take these factors into account:
- Texture - Pick crumbly, firm cheeses if substituting for aged Asiago or softer, sliceable cheeses for fresh Asiago.
- Flavor - Choose cheeses with nutty, caramelized, salty flavors similar to Asiago.
- Purpose - If Asiago is being melted, opt for a cheese with good melting abilities. For grated Asiago, substitute with a hard grating cheese.
- Origin - Italian cheeses like Parmesan, Grana Padano and Pecorino Romano are your best bets for an authentic flavor. But Spanish Manchego or Swiss Gruyère also work well.
- Allergies - Vegans can use nutritional yeast, nuts or breadcrumbs. Lactose-free options include Parmesan and aged Manchego.
- Cost - Cheeses like Grana Padano are less expensive than Asiago. But splurge on real Parmesan for special occasions.
Choosing the right Asiago cheese substitute depends on your taste preferences, recipe needs and diet. Use the alternatives suggested above to find a delightful cheesy match!
FAQs
What's a good mild cheese similar to Asiago?
For a mellow cheese to substitute for fresh Asiago, try provolone dolce, Monterey Jack, young Manchego, Muenster, Fontina or Havarti. They all have a subtle buttery flavor and smooth, creamy texture when not aged.
What's a good vegetarian substitute for Asiago?
The best vegetarian Asiago subs are aged Manchego, Parmesan (vegetarian rennet), Gruyère, halloumi or parmesan-style vegan cheese. Nutritional yeast, walnuts and breadcrumbs also work for lacto-vegetarians.
Is Asiago healthier than Parmesan?
Asiago and Parmesan have similar nutritional profiles. They're both lower in calories and fat than many cheeses because of their hard textures. Asiago has slightly higher protein while Parmesan has more calcium. Overall, they're both very healthy options.
Can I use Romano instead of Asiago?
Yes, Pecorino Romano makes a good Asiago sub. It's saltier and sharper, so use about 3/4 as much Romano as you would Asiago. The crumbly texture when grated is very similar. Romano provides that authentic Italian flavor.
What cheese is most like Asiago?
The cheeses most similar to Asiago are Grana Padano (Italian), Parmesan (Italian), Manchego (Spanish), Gruyère (Swiss) and Dry Jack (American). All have a firm, crumbly texture and rich, nutty taste that mimics Asiago beautifully.
Conclusion
Asiago is a one-of-a-kind cheese, but fortunately there are many delicious alternatives available. With its nutty umami flavor and firm, crumbly texture, Asiago excels when grated over pastas and pizzas or crumbled onto salads and soups.
To find a good Asiago substitute, turn first to hard Italian cheeses like Parmesan and Grana Padano. Spanish Manchego and Swiss Gruyère are other excellent choices that mimic Asiago beautifully. And don't forget vegan options like nutritional yeast and walnut crumbs for cheese-free recipes.