Asiago DOP Cheese vs Edam Cheese
Asiago DOP Cheese
Edam Cheese
Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.
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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 Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
What's the Difference Between Asiago DOP Cheese and Edam Cheese?
- Origin: Asiago DOP Cheese (Italy), Edam Cheese (Netherlands)
- Texture: Asiago DOP Cheese (Hard), Edam Cheese (Semi-hard, elastic)
- Rind: Asiago DOP Cheese (natural), Edam Cheese (Smooth, waxed)
- Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Edam Cheese (3 months to longer)
- Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Edam Cheese (Sweet, milky, nutty, buttery)
Side-by-Side Comparison
| Asiago DOP Cheese | Edam Cheese | |
|---|---|---|
| Country of Origin | Italy | Netherlands |
| Specific Origin | Veneto, Trentino | North Of Holland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Hard | Semi-hard, elastic |
| Rind | Natural | Smooth, waxed |
| Aging | 20 to 40 days (pressato) up to two years or more (stravecchio) | 3 months to longer |
| Taste | Full-flavored, milky, sharp | Sweet, milky, nutty, buttery |
Taste Comparison: Does Asiago DOP Cheese Taste Like Edam Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Edam Cheese's almost no smell when young. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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 Edam Cheese at 3 months to longer.
Can You Substitute Asiago DOP Cheese for Edam Cheese?
In most recipes, Asiago DOP Cheese and Edam 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 semi-hard, elastic. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Edam Cheese brings sweet, milky, nutty, buttery notes.
Which Is Better, Asiago DOP Cheese or Edam 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-hard, elastic profile, Edam Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.
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Frequently Asked Questions
Is Asiago DOP Cheese the same as Edam Cheese?
No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Edam Cheese comes from Netherlands. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Edam Cheese 3 months to longer.
Is Asiago DOP Cheese similar to Edam Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Asiago DOP Cheese for Edam Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Asiago DOP Cheese taste like Edam Cheese?
Asiago DOP Cheese reads as full-flavored, milky, sharp, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Asiago DOP Cheese leans pungent, and Edam Cheese is closer to almost no smell when young.
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 Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
Which should I choose, Asiago DOP Cheese or Edam Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Edam Cheese is semi-hard, elastic.