Asiago Cheese vs Caciocavallo Cheese

Asiago Cheese is a cheese from Italy, while Caciocavallo Cheese is firm to semihard, chewy to crumbly 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 Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

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

• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Caciocavallo Cheese (Smooth, thickens with age)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Caciocavallo Cheese (2 to 12 months, up to 5 years)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Caciocavallo Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Caciocavallo Cheese leans toward sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals. 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 Caciocavallo Cheese at 2 to 12 months, up to 5 years.

Can You Substitute Asiago Cheese for Caciocavallo Cheese?

Asiago Cheese can stand in for Caciocavallo 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 Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex notes.

Which Is Better, Asiago Cheese or Caciocavallo 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 Caciocavallo Cheese fits dishes calling for slightly sweet to sharp, piquant, complex.

Frequently Asked Questions

Is Asiago Cheese the same as Caciocavallo 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, Caciocavallo Cheese 2 to 12 months, up to 5 years.

Is Asiago Cheese similar to Caciocavallo Cheese?

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

Can I substitute Asiago Cheese for Caciocavallo Cheese?

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

Does Asiago Cheese taste like Caciocavallo Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caciocavallo Cheese is slightly sweet to sharp, piquant, complex.

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 Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. It originates in Italy.

Which should I choose, Asiago Cheese or Caciocavallo Cheese?

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