Asiago DOP Cheese vs Blue Cheese

Q: Is Asiago DOP Cheese the same as Blue Cheese?

No. Asiago DOP Cheese and Blue Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago DOP Cheese for Blue Cheese?

In most recipes you can swap Asiago DOP Cheese for Blue Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Asiago DOP Cheese or Blue Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Asiago DOP Cheese

Blue Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Blue Cheese is semi-soft, crumbly, creamy and made from cow, goat, or sheep milk, originating in France.

Buy Asiago DOP Cheese

Buy on Amazon Buy at Murray's

Buy Blue Cheese

Buy on Amazon Buy at Murray's

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What's the Difference Between Asiago DOP Cheese and Blue Cheese?

Origin: Asiago DOP Cheese (Italy), Blue Cheese (France)
Milk type: Asiago DOP Cheese (Cow's milk), Blue Cheese (Cow's, sheep's or goat's milk)
Texture: Asiago DOP Cheese (Hard), Blue Cheese (Semi-soft, crumbly, creamy)
Rind: Asiago DOP Cheese (natural), Blue Cheese (Natural)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Blue Cheese (Typically aged 2-6 months)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

	Asiago DOP Cheese	Blue Cheese
Country of Origin	Italy	France
Specific Origin	Veneto, Trentino	—
Milk Type	Cow's milk	Cow's, sheep's or goat's milk
Milk Treatment	—	Pasteurized or Raw
Texture	Hard	Semi-soft, crumbly, creamy
Rind	Natural	Natural
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	Typically aged 2-6 months
Taste	Full-flavored, milky, sharp	Sharp, Tangy, Savory, Salty, Pungent

Taste Comparison: Does Asiago DOP Cheese Taste Like Blue Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Asiago DOP Cheese for Blue Cheese?

Asiago DOP Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-soft, crumbly, creamy. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Asiago DOP Cheese or Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Asiago DOP Cheese. For a semi-soft, crumbly, creamy profile, Blue Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Blue Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Blue Cheese comes from France. Asiago DOP Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Blue Cheese typically aged 2-6 months.

Is Asiago DOP Cheese similar to Blue Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago DOP Cheese for Blue Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago DOP Cheese taste like Blue Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Asiago DOP Cheese leans pungent, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Asiago DOP Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Blue Cheese is semi-soft, crumbly, creamy.