Asiago DOP Cheese vs Gorgonzola Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Texture: Asiago DOP Cheese (hard), Gorgonzola Cheese (Soft to crumbly)
• Rind: Asiago DOP Cheese (natural), Gorgonzola Cheese (None)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Gorgonzola Cheese (2 to 3 months)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

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

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Gorgonzola Cheese brings sweet to savory character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Gorgonzola Cheese's nutty. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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 Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Asiago DOP Cheese for Gorgonzola Cheese?

In most recipes, Asiago DOP Cheese and Gorgonzola 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 soft to crumbly. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Gorgonzola Cheese brings sweet to savory notes.

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

Frequently Asked Questions

Is Asiago DOP Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Gorgonzola Cheese 2 to 3 months.

Is Asiago DOP Cheese similar to Gorgonzola Cheese?

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

Can I substitute Asiago DOP Cheese for Gorgonzola Cheese?

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

Does Asiago DOP Cheese taste like Gorgonzola Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Asiago DOP Cheese leans pungent, and Gorgonzola Cheese is closer to nutty.

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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

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

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