When it comes to Italian cheeses, Asiago and Parmesan are two well-known varieties that are often used in a wide range of dishes. While they may have some similarities, there are also key differences that set them apart. In this article, we will explore the characteristics of Asiago cheese and Parmesan cheese, and delve into the factors that distinguish them from each other.

The Origins of Asiago Cheese

Asiago cheese originates from the Veneto region in northern Italy. It is named after a small town called Asiago, where it was first produced. This cheese has a history dating back to the 10th century and has since gained popularity both in Italy and around the world.

The Origins of Parmesan Cheese

Parmesan cheese, also known as Parmigiano-Reggiano, comes from the Parma region in Italy. It is one of the most famous Italian cheeses and is highly regarded for its rich flavor and crumbly texture. Parmesan cheese has a long tradition that dates back over 800 years.

Production Process

Asiago: The production process for Asiago cheese involves using whole cow’s milk. The milk is heated and curdled using rennet, then cut into small pieces.

After draining off the whey, the curds are placed into molds where they are pressed to remove any remaining liquid. The cheese is then salted and aged for different periods depending on the desired flavor profile.

Parmesan: Parmesan cheese is made using partially skimmed cow’s milk. The process starts by heating the milk to a specific temperature before adding natural whey starter cultures. Rennet is then added to initiate coagulation.

The curds are cut into small grains and cooked, then the whey is removed. The curds are placed into molds and pressed to remove any remaining liquid. The cheese is then submerged in a brine solution for several weeks before being aged for a minimum of 12 months.

Aging and Texture

Asiago: Asiago cheese can be categorized into two main types: fresh Asiago (Asiago Pressato) and aged Asiago (Asiago d’allevo). Fresh Asiago has a mild, delicate flavor with a soft and elastic texture. On the other hand, aged Asiago develops a sharper taste and becomes crumbly in texture.

Parmesan: Parmesan cheese is known for its distinct grainy texture, which is a result of its long aging process. It has a hard and brittle consistency that can be easily grated or shaved. The flavor profile of Parmesan cheese is complex, with nutty undertones that intensify as it ages.

Flavor Profile

Asiago: The flavor of fresh Asiago is mild and buttery, with subtle hints of sweetness. As it ages, the taste becomes more robust, developing nutty and tangy notes.

Parmesan: Parmesan cheese has a bold and savory flavor that intensifies with age. It has a unique combination of salty, fruity, and nutty flavors that add depth to dishes.

Usage in Culinary Applications

Asiago: Fresh Asiago is often used as a table cheese or melted over dishes like pasta or risotto. It pairs well with fruits such as pears or apples. Aged Asiago adds depth to salads, soups, and sandwiches.

Parmesan: Parmesan cheese is a staple in Italian cuisine and is commonly used for grating over pasta dishes, soups, and salads. It also adds a rich flavor to sauces and risottos.


In summary, while both Asiago cheese and Parmesan cheese have their roots in Italy and are beloved by many, they differ in terms of production process, aging, texture, and flavor profile. Understanding these differences can help you choose the right cheese to enhance the taste of your favorite dishes. So whether you prefer the mildness of fresh Asiago or the boldness of aged Parmesan, both cheeses are sure to elevate your culinary experience.