Asiago cheese is a versatile Italian cheese known for its nutty, slightly tangy flavor and rich, crumbly texture when aged.
Depending on its aging, it can range from mild and creamy (fresh Asiago) to sharp and firm (aged Asiago, also known as Asiago d’Allevo).
It’s often used in cheese boards, pasta dishes, soups, risottos, and baked recipes, making it a staple in many kitchens.
But if you don’t have Asiago on hand, don’t worry! Several cheeses can replicate its sharp, nutty, and creamy qualities depending on what your recipe calls for. Some substitutes offer a mild, melty texture like fresh Asiago, while others bring a firmer, aged complexity that mimics the drier versions.
We’ve tested different cheeses in grated applications, baked dishes, and cheese sauces to find the best replacements for Asiago cheese. Whether you need a melty alternative, a bolder aged cheese, or even a dairy-free swap, these seven substitutes will work perfectly in your dish.
7 Substitutes for Asiago Cheese
Each substitute offers something unique. Some mimic Asiago’s creamy texture, while others provide a deeper, nuttier bite that enhances your dish.
1. Parmesan Cheese
Parmesan is one of the best substitutes for Asiago, especially if you need a sharp, salty, and nutty cheese that grates beautifully. Aged Parmesan closely resembles Asiago d’Allevo in both taste and texture.
Why it works: Parmesan has a firm, crumbly texture and a bold, umami-rich flavor, making it ideal for pasta, soups, and salads where Asiago would typically be used.
Best for: Grated over pasta, risotto, Caesar salads, and baked dishes.
How to use: Replace Asiago with Parmesan in equal amounts. If the flavor is too strong, blend it with a milder cheese like mozzarella.
If Parmesan isn’t available, check out these other useful Parmesan cheese substitutes.
2. Pecorino Romano
Pecorino Romano is a fantastic substitute for aged Asiago if you want a sharper, saltier bite with a firmer texture.
Why it works: Made from sheep’s milk, Pecorino Romano has a more intense, salty flavor, making it ideal for grated applications in pasta and soups.
Best for: Carbonara, cacio e pepe, salads, and cheese boards.
How to use: Replace Asiago with Pecorino Romano in equal amounts, but reduce added salt in the recipe, as Pecorino is naturally saltier.
For more Pecorino alternatives, check out these Pecorino Romano substitutes.
3. Grana Padano
If you need a less intense substitute for Asiago, Grana Padano is a great choice. It’s nutty, slightly sweet, and has a smoother texture than Parmesan or Pecorino Romano.
Why it works: Grana Padano is aged but milder than Asiago d’Allevo, making it a great option for dishes where you want a subtle yet complex cheese flavor.
Best for: Grated over pasta, soups, and salads.
How to use: Use Grana Padano in equal amounts as Asiago. If you need more sharpness, blend it with Parmesan.
For other aged cheese alternatives, check out these Grana Padano substitutes.
4. Manchego Cheese
If you’re looking for a semi-firm, mild cheese similar to fresh Asiago, Manchego is an excellent option. It’s made from sheep’s milk and has a slightly nutty, buttery taste.
Why it works: Manchego has a creamy, semi-hard texture that slices well and melts beautifully, making it ideal for cheese platters, sandwiches, and baked dishes.
Best for: Cheese boards, sandwiches, and grilled cheese.
How to use: Replace Asiago with Manchego in equal portions. If you need a sharper bite, mix it with Parmesan.
For more melt-friendly options, check out these Manchego cheese substitutes.
5. Fontina Cheese
If you’re using fresh Asiago in a melted dish, Fontina is a fantastic substitute with a buttery, mild flavor and smooth melt.
Why it works: Fontina has a semi-soft texture that melts easily, making it a great replacement in cheese sauces, pasta, and baked dishes.
Best for: Fondue, mac and cheese, risotto, and grilled cheese.
How to use: Swap Asiago for Fontina in equal portions. If Fontina is too mild, blend it with a sharper cheese like Pecorino Romano.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
6. Provolone Cheese
Provolone is a good option if you need a firm, sliceable cheese that melts well. While it’s milder than Asiago, it works well in sandwiches, paninis, and cheese-based recipes.
Why it works: Provolone has a smooth, semi-hard texture and a mild, slightly tangy taste, making it ideal for dishes where Asiago is used for melting or slicing.
Best for: Sandwiches, pizza, and cheese dips.
How to use: Replace Asiago with Provolone in equal amounts. If you need more nuttiness, pair it with Parmesan.
For more Provolone alternatives, check out these Provolone cheese substitutes.
7. Vegan Asiago – A Dairy-Free Alternative
If you need a plant-based alternative to Asiago, several brands offer nut-based or coconut-based aged cheeses that replicate Asiago’s sharpness and texture.
Why it works: Vegan Asiago-style cheeses have a firm yet crumbly consistency, making them suitable for grating over pasta and salads.
Best for: Dairy-free cheese boards, pasta, and risotto.
How to use: Use vegan Asiago alternatives in equal portions, following package instructions for the best melting results.
Frequently Asked Questions
Parmesan is the best substitute for aged Asiago due to its similar sharp, nutty flavor and firm texture. If you’re replacing fresh Asiago, Fontina or Provolone are better options for their mild taste and smooth melting ability.
Yes, Pecorino Romano can replace aged Asiago, but it has a sharper, saltier taste. If using Pecorino, reduce added salt in your recipe to balance the flavors.
Fontina is a great alternative to Asiago in mac and cheese. It melts smoothly, providing a creamy texture while maintaining a mild, buttery flavor.
Yes, Manchego is a good substitute for fresh Asiago. It has a creamy, slightly nutty taste and a firm yet sliceable texture, making it perfect for cheese platters and sandwiches.
For a non-dairy substitute, try vegan Asiago-style cheeses from brands like Violife or Daiya. These plant-based alternatives offer a similar aged, tangy flavor and work well for grating over pasta or salads.
