Asiago Cheese vs Blue Cheese

Asiago Cheese is a cheese from Italy, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What's the Difference Between Asiago Cheese and Blue Cheese?

• Origin: Asiago Cheese (Italy), Blue Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Blue Cheese (Pasteurized or Raw)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Blue Cheese (Natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Blue Cheese (Typically aged 2-6 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Blue Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. 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 Blue Cheese at typically aged 2-6 months.

Can You Substitute Asiago Cheese for Blue Cheese?

Asiago Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Asiago Cheese or Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Frequently Asked Questions

Is Asiago Cheese the same as Blue Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Blue Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Blue Cheese typically aged 2-6 months.

Is Asiago Cheese similar to Blue Cheese?

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

Can I substitute Asiago Cheese for Blue Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Blue Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Blue Cheese is sharp, tangy, savory, salty, pungent.

What is Asiago Cheese made of?

Asiago Cheese is made from 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 Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Asiago Cheese or Blue Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.