Asiago DOP Cheese vs Cheddar Cheese

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

No. Asiago DOP Cheese and Cheddar Cheese are distinct cheeses from Italy and England 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 Cheddar Cheese?

In most recipes you can swap Asiago DOP Cheese for Cheddar Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Asiago DOP Cheese or Cheddar 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 is a hard cow-milk cheese from Italy, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

Origin: Asiago DOP Cheese (Italy), Cheddar Cheese (England)
Texture: Asiago DOP Cheese (hard), Cheddar Cheese (Varies (rubbery to friable and crystalline))
Rind: Asiago DOP Cheese (natural), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Cheddar Cheese (A few months to several years)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Asiago DOP Cheese	Cheddar Cheese
Country of Origin	Italy	England
Specific Origin	Veneto, Trentino	Southwest (Somerset, Gloucester)
Milk Type	Cow's milk	Cow's milk
Milk Treatment	—	Raw, Thermized, Pasteurized
Texture	Hard	Varies (rubbery to friable and crystalline)
Rind	Natural	Varies (natural, cloth, wax, plastic)
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	A few months to several years
Taste	Full-flavored, milky, sharp	Mild to sharp, buttery to brothy and savory
Where to Buy	Shop on Amazon	Shop on Amazon

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

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. 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 Cheddar Cheese at a few months to several years.

Can You Substitute Asiago DOP Cheese for Cheddar Cheese?

In most recipes, Asiago DOP Cheese and Cheddar Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Asiago DOP Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

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Frequently Asked Questions

Is Asiago DOP Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Cheddar Cheese comes from England. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Cheddar Cheese a few months to several years.

Is Asiago DOP Cheese similar to Cheddar Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Asiago DOP Cheese for Cheddar Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Asiago DOP Cheese taste like Cheddar Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

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

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Cheddar Cheese is varies (rubbery to friable and crystalline).