Montasio cheese is a semi-hard Italian cheese with a rich, nutty, and slightly buttery flavor. It starts mild and creamy when young, but as it ages, it develops a firmer texture and sharper taste, making it incredibly versatile.
Used in risottos, pasta dishes, cheese platters, and the famous Italian frico, Montasio’s ability to melt smoothly or be grated over dishes makes it a kitchen essential.
But if you can’t find Montasio, don’t worry. Several cheeses offer a similar balance of creaminess and nuttiness, ensuring your dish stays just as flavorful. Some substitutes bring a smooth, buttery melt, while others provide a firmer bite for grating.
We’ve tested different cheeses in baked dishes, sauces, and frico crisps to find the best replacements for Montasio. Whether you need a melty alternative, a sharper cheese, or a mild swap, these seven substitutes will keep your recipe on track.
7 Substitutes for Montasio Cheese
Each substitute has its strengths. Some closely mimic Montasio’s smooth melt, while others add a nuttier, aged complexity to enhance your dish.
1. Asiago Cheese
Asiago is the closest substitute for Montasio, offering a similar nutty, slightly tangy flavor and a semi-hard texture.
Why it works: Young Asiago is smooth and mild, just like fresh Montasio, while aged Asiago develops a firmer texture and a sharper bite, making it great for grating.
Best for: Risottos, pasta, soups, and frico.
How to use: Replace Montasio with Asiago in equal portions. If using aged Asiago, adjust the salt level in your dish as it tends to be saltier.
If Asiago isn’t available, check out these other useful Asiago cheese substitutes.
2. Parmesan Cheese
Parmesan is a great substitute for aged Montasio, bringing a firmer texture and a sharper, umami-rich taste.
Why it works: Parmesan has a hard, crumbly consistency, making it ideal for grating over dishes. It’s saltier than Montasio, but it delivers a similar depth of flavor.
Best for: Pasta, soups, salads, and baked dishes.
How to use: Replace Montasio with Parmesan in equal portions, but if Parmesan is too strong, mix it with a milder cheese like Gouda.
For more aged cheese options, check out these Parmesan cheese substitutes.
3. Fontina Cheese
If you need a soft, creamy alternative to young Montasio, Fontina is an excellent choice.
Why it works: Fontina has a semi-soft texture that melts smoothly, making it a great substitute in cheese sauces, risottos, and baked dishes.
Best for: Fondue, pasta, and creamy soups.
How to use: Swap Montasio for Fontina in equal portions. If you need more sharpness, blend it with a harder cheese like Pecorino Romano.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
4. Provolone Cheese
Provolone is a great option when you need a semi-hard cheese that melts well but doesn’t overpower the dish.
Why it works: Provolone has a mild, slightly tangy taste with a smooth, elastic texture, making it ideal for melting or slicing.
Best for: Sandwiches, baked pasta, and grilled cheese.
How to use: Replace Montasio with Provolone in equal amounts. If you want a nuttier taste, mix it with Asiago.
For more Provolone alternatives, check out these Provolone cheese substitutes.
5. Grana Padano Cheese
Grana Padano is a milder, slightly sweeter alternative to aged Montasio, offering a firm texture and a nutty finish.
Why it works: Like Parmesan, Grana Padano is aged but less salty, making it a great option for grating over pasta and soups.
Best for: Pasta, soups, risottos, and baked dishes.
How to use: Replace Montasio with Grana Padano in equal portions. If you need more bite, mix it with Pecorino Romano.
For other aged cheese alternatives, check out these Grana Padano substitutes.
6. Mahón
Mahón is a lesser-known but excellent substitute for Montasio, offering a semi-hard, buttery texture with a slightly tangy kick.
Why it works: Made from cow’s milk, Mahón develops a rich, complex flavor as it ages, making it a good choice for both grating and melting.
Best for: Cheese boards, pasta dishes, and baked casseroles.
How to use: Replace Montasio with Mahón in equal portions. If you need a milder flavor, mix it with Havarti.
7. Pecorino Romano Cheese
If you want a sharper, saltier replacement for aged Montasio, Pecorino Romano is a great choice.
Why it works: Made from sheep’s milk, Pecorino Romano has a firm, crumbly texture and an intense, salty bite, making it great for grating over pasta and risottos.
Best for: Grated over pasta, soups, and baked dishes.
How to use: Replace Montasio with Pecorino Romano in equal portions, but reduce added salt in the recipe to balance the flavors.
For more bold cheese alternatives, check out these Pecorino Romano substitutes.
