Asiago DOP Cheese vs Feta Cheese

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

No. Asiago DOP Cheese and Feta Cheese are distinct cheeses from Italy and Greece 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 Feta Cheese?

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

Q: Which should I choose, Asiago DOP Cheese or Feta 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

Feta Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Feta Cheese is soft and made from goat or sheep milk, originating in Greece.

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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 Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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

Origin: Asiago DOP Cheese (Italy), Feta Cheese (Greece)
Milk type: Asiago DOP Cheese (Cow's milk), Feta Cheese (Sheep's milk, sometimes with goat's milk)
Texture: Asiago DOP Cheese (Hard), Feta Cheese (Soft)
Rind: Asiago DOP Cheese (natural), Feta Cheese (None)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Feta Cheese (2 months to longer)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Feta Cheese (Sharp to mild)

Side-by-Side Comparison

	Asiago DOP Cheese	Feta Cheese
Country of Origin	Italy	Greece
Specific Origin	Veneto, Trentino	Mainland Greece And Lesbos Prefecture
Milk Type	Cow's milk	Sheep's milk, sometimes with goat's milk
Milk Treatment	—	Pasteurized, sometimes raw
Texture	Hard	Soft
Rind	Natural	None
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	2 months to longer
Taste	Full-flavored, milky, sharp	Sharp to mild

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

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Feta Cheese brings sharp to mild character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Feta Cheese's ewe's milk, butter, yoghurt. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to 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 Feta Cheese at 2 months to longer.

Can You Substitute Asiago DOP Cheese for Feta Cheese?

Asiago DOP Cheese can stand in for Feta 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 soft. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Feta Cheese brings sharp to mild notes.

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

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Frequently Asked Questions

Is Asiago DOP Cheese the same as Feta Cheese?

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

Is Asiago DOP Cheese similar to Feta Cheese?

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

Can I substitute Asiago DOP Cheese for Feta Cheese?

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

Does Asiago DOP Cheese taste like Feta Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Feta Cheese is sharp to mild. Aromas also diverge. Asiago DOP Cheese leans pungent, and Feta Cheese is closer to ewe's milk, butter, yoghurt.

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 Feta Cheese made of?

Feta Cheese is made from goat or sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Feta Cheese is soft.