Asiago Cheese vs Asiago DOP Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Asiago 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 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's the Difference Between Asiago Cheese and Asiago DOP Cheese?

• Texture: Asiago Cheese (Semi-hard, crumbly), Asiago DOP Cheese (Hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Asiago DOP Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio))
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Asiago DOP Cheese (full-flavored, milky, sharp)

Side-by-Side Comparison

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

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Asiago DOP Cheese brings full-flavored, milky, sharp character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Asiago DOP Cheese leans toward sweet and delicate in the fresh type, close to cream and fresh milk. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio).

Can You Substitute Asiago Cheese for Asiago DOP Cheese?

In most recipes, Asiago Cheese and Asiago 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 DOP Cheese brings full-flavored, milky, sharp notes.

Which Is Better, Asiago Cheese or Asiago 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 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 DOP Cheese fits dishes calling for full-flavored, milky, sharp.

Frequently Asked Questions

Is Asiago Cheese the same as Asiago DOP Cheese?

No, they're distinct cheeses. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Asiago DOP Cheese 20 to 40 days (pressato) up to two years or more (stravecchio).

Is Asiago Cheese similar to Asiago DOP Cheese?

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

Can I substitute Asiago Cheese for Asiago DOP Cheese?

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

Does Asiago Cheese taste like Asiago DOP Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Asiago DOP Cheese is full-flavored, milky, sharp.

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 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.

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

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