Asiago DOP Cheese vs Cream Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Cream Cheese is fresh, processed and made from cow milk, originating in United States.

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 Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

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

• Origin: Asiago DOP Cheese (Italy), Cream Cheese (United States)
• Texture: Asiago DOP Cheese (Hard), Cream Cheese (Fresh, processed)
• Rind: Asiago DOP Cheese (natural), Cream Cheese (rindless)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Cream Cheese (unripened, eaten fresh)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

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

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Cream Cheese brings creamy, mild, sweet character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Cream Cheese's fresh, pleasant. 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 Cream Cheese at unripened, eaten fresh.

Can You Substitute Asiago DOP Cheese for Cream Cheese?

In most recipes, Asiago DOP Cheese and Cream 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 fresh, processed. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Asiago DOP Cheese or Cream 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 fresh, processed profile, Cream Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Cream Cheese fits dishes calling for creamy, mild, sweet.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Cream Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Cream Cheese comes from United States. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Cream Cheese unripened, eaten fresh.

Is Asiago DOP Cheese similar to Cream Cheese?

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

Can I substitute Asiago DOP Cheese for Cream Cheese?

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

Does Asiago DOP Cheese taste like Cream Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Cream Cheese is creamy, mild, sweet. Aromas also diverge. Asiago DOP Cheese leans pungent, and Cream Cheese is closer to fresh, pleasant.

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 Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

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

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Cream Cheese is fresh, processed.