Asiago Cheese vs Cacioricotta Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Cacioricotta Cheese is a cow, goat, or sheep-milk cheese, 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 Cacioricotta Cheese?

Cacioricotta is a southern Italian cheese from Basilicata, Apulia and Calabria, usually made with sheep or goat milk. Its name comes from the hybrid method behind it, which borrows steps from both ricotta and hard cheese making.

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

• Milk type: Asiago Cheese (Cow's milk), Cacioricotta Cheese (Goat's or sheep's milk, sometimes with cow's milk)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Cacioricotta Cheese (Heated)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Cacioricotta Cheese (None when fresh, straw-color when aged)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Cacioricotta Cheese (Fresh or 3 to 6 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Cacioricotta Cheese (Sweet to salty, spicy)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Cacioricotta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cacioricotta Cheese brings sweet to salty, spicy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Cacioricotta Cheese leans toward fresh: cooked milk aroma, sweet ricotta flavor; aged: salty, spicy with goat hints. 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 Cacioricotta Cheese at fresh or 3 to 6 months.

Can You Substitute Asiago Cheese for Cacioricotta Cheese?

Asiago Cheese can stand in for Cacioricotta 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 Cacioricotta Cheese brings sweet to salty, spicy notes.

Which Is Better, Asiago Cheese or Cacioricotta 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 Cacioricotta Cheese fits dishes calling for sweet to salty, spicy.

Frequently Asked Questions

Is Asiago Cheese the same as Cacioricotta Cheese?

No, they're distinct cheeses. Asiago Cheese is made from cow milk; Cacioricotta Cheese uses cow, goat, or sheep. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Cacioricotta Cheese fresh or 3 to 6 months.

Is Asiago Cheese similar to Cacioricotta Cheese?

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

Can I substitute Asiago Cheese for Cacioricotta Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago Cheese taste like Cacioricotta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cacioricotta Cheese is sweet to salty, spicy.

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 Cacioricotta Cheese made of?

Cacioricotta Cheese is made from cow, goat, or sheep milk (heated), using added after cooling to 38 to 40°c rennet. It's typically aged fresh or 3 to 6 months. It originates in Italy.

Which should I choose, Asiago Cheese or Cacioricotta Cheese?

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