Asiago Cheese vs Asiago d’Allevo DOP Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Asiago d’Allevo DOP Cheese is hard and made from cow milk, originating in Italy.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

What Is Asiago d’Allevo DOP Cheese?

Asiago d’Allevo DOP is a traditional Italian cheese from the Veneto region, made from unpasteurized cow's milk. It has a hard texture and a pale yellow color. The flavor is savory, making it a popular choice for grating over dishes or enjoying on its own. Its aroma is pleasant and slightly yeasty, which complements its taste. The cheese is aged, contributing to its firm texture and deep flavor profile. It has a natural rind and is sometimes referred to as Asiago Aged or Asiago Mezzano. Asiago d’Allevo DOP is a staple in Italian cuisine, valued for its rich taste and versatility.

What's the Difference Between Asiago Cheese and Asiago d’Allevo DOP Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Asiago d’Allevo DOP Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Asiago d’Allevo DOP Cheese (Hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Asiago d’Allevo DOP Cheese (natural)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Asiago d’Allevo DOP Cheese (savory)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Asiago d’Allevo DOP Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Asiago d’Allevo DOP Cheese brings savory character.

Can You Substitute Asiago Cheese for Asiago d’Allevo DOP Cheese?

In most recipes, Asiago Cheese and Asiago d’Allevo DOP Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Asiago d’Allevo DOP Cheese brings savory notes.

Which Is Better, Asiago Cheese or Asiago d’Allevo DOP Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a hard profile, Asiago d’Allevo DOP Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Asiago d’Allevo DOP Cheese fits dishes calling for savory.

Frequently Asked Questions

Is Asiago Cheese the same as Asiago d’Allevo DOP Cheese?

No, they're distinct cheeses.

Is Asiago Cheese similar to Asiago d’Allevo DOP Cheese?

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

Can I substitute Asiago Cheese for Asiago d’Allevo DOP Cheese?

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

Does Asiago Cheese taste like Asiago d’Allevo DOP Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Asiago d’Allevo DOP Cheese is savory.

What is Asiago Cheese made of?

Asiago Cheese is made from cow milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

What is Asiago d’Allevo DOP Cheese made of?

Asiago d’Allevo DOP Cheese is made from cow milk (unpasteurized). It originates in Italy.

Which should I choose, Asiago Cheese or Asiago d’Allevo DOP Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Asiago d’Allevo DOP Cheese is hard.