Asiago and Pecorino Romano are Italian cheeses with distinct tastes; Asiago is milder with soft and hard varieties, while Pecorino Romano is sharp, salty, and always hard, both adding unique flavors to various dishes.
Asiago cheese hails from the Veneto and Trentino regions of Italy. It comes in two forms: fresh (Asiago Pressato) and aged (Asiago d'Allevo). Fresh Asiago is semi-soft and mild, while the aged variety is hard and flavorful, with a more pronounced bite.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, primarily in Lazio, Sardinia, and Tuscany. This cheese is known for its sharp, tangy flavor profile and granular texture, making it an excellent grating cheese.
Asiago cheese is typically milder and can be found in both soft and hard textures depending on its aging, whereas Pecorino Romano is distinctively sharp, salty, and always comes in a hard, granular texture. Asiago is made from cow's milk, while Pecorino Romano is made from sheep's milk, contributing to their different flavor profiles.
In risotto, fresh Asiago melts beautifully, imparting a creamy, buttery taste. It's perfect for milder risottos like Risotto alla Milanese. Pecorino Romano's strong flavor can stand up to bold risotto variations such as Risotto with Porcini Mushrooms, giving them a savory depth.
Asiago's melting qualities make it a great topping for baked pastas like lasagna, adding a gooey, stretchy texture. For a sharper, saltier crust, sprinkle grated Pecorino Romano over your baked dishes, such as a hearty Eggplant Parmigiana.
Fresh Asiago can be cubed or shaved into salads for a mild, nutty flavor. Try it in a Spinach and Pear Salad for a delightful contrast. Grated Pecorino Romano adds a punchy, salty kick to Caesar salad dressing or a simple olive oil and lemon dressing.
Both Asiago and Pecorino Romano are rich in proteins and calcium but have different fat contents due to their milk sources.
| Nutrient | Asiago ( per Ounce ) | Pecorino Romano ( per Ounce ) |
|---|---|---|
| Fat | 8g | 9g |
| Sodium | 280mg | 370mg |
| Calcium | 220mg | 252mg |
| Protein | 7g | 8g |
| Calories | 100 | 110 |
| Carbohydrates | 1g | 0g |
Yes, you can use Asiago instead of Pecorino Romano in pasta for a milder flavor, though the dish will be less salty.
Fresh Asiago is often suitable for vegetarians, but aged Asiago may contain animal rennet. Check the label to be sure.
Both cheeses should be wrapped in parchment or wax paper and stored in the refrigerator's cheese drawer.
Yes, Pecorino Romano can be enjoyed raw, either grated over dishes or eaten in small pieces.
Aged Asiago is great for grating over soups, salads, and pastas, or enjoyed on a cheeseboard with fruits and nuts.
