Asiago Cheese vs Caciotta Cheese
Asiago Cheese
Caciotta Cheese
Asiago Cheese is a cheese from Italy, while Caciotta Cheese is semi-soft, artisan and made from cow, goat, sheep, or buffalo 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 Caciotta Cheese?
Caciotta is an Italian cheese made from cow, sheep, goat, or water buffalo milk. It ripens for a short time and comes in small cylindrical wheels with a soft yellow rind, a pale body, and a mild flavor.
What's the Difference Between Asiago Cheese and Caciotta Cheese?
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Caciotta Cheese (soft, yellow)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Caciotta Cheese (brief ripening)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Caciotta Cheese (mild)
Side-by-Side Comparison
| Asiago Cheese | Caciotta Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Italy |
| Milk Type | — | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | — | Semi-soft, artisan |
| Rind | Thin, elastic (Asiago pressato) | Soft, yellow |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | Brief ripening |
| Taste | Sweetish when young, bitter and spicy when very old | Mild |
Taste Comparison: Does Asiago Cheese Taste Like Caciotta Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caciotta Cheese brings mild character. 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 Caciotta Cheese at brief ripening.
Can You Substitute Asiago Cheese for Caciotta Cheese?
Asiago Cheese can stand in for Caciotta 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 Caciotta Cheese brings mild notes.
Which Is Better, Asiago Cheese or Caciotta 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 Caciotta Cheese fits dishes calling for mild.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Caciotta 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, Caciotta Cheese brief ripening.
Is Asiago Cheese similar to Caciotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Caciotta Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Caciotta Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caciotta Cheese is mild.
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 Caciotta Cheese made of?
Caciotta Cheese is made from cow, goat, sheep, or buffalo milk. It's typically aged brief ripening. It originates in Italy.
Which should I choose, Asiago Cheese or Caciotta Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.