Asiago Cheese vs Caerphilly Cheese

Asiago Cheese is a cheese from Italy, while Caerphilly Cheese is tri-layered: brie-like to dense core and made from cow milk, originating in United Kingdom and Wales.

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 Caerphilly Cheese?

Caerphilly is a white, crumbly cow's milk cheese from the area around the town of Caerphilly in Wales, first made on farms to feed local coal miners. It has a mild taste with a tang of lemon and ripens in as little as two weeks.

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

• Origin: Asiago Cheese (Italy), Caerphilly Cheese (United Kingdom and Wales)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Caerphilly Cheese (unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Caerphilly Cheese (Mottled gray-white)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Caerphilly Cheese (from 2 weeks)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Caerphilly Cheese (Earthy, barnyard, lemony)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Caerphilly Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caerphilly Cheese brings earthy, barnyard, lemony character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Caerphilly Cheese leans toward rind: earthy, mineral. beneath: barnyard, mushrooms. core: bright, lemony, clean. 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 Caerphilly Cheese at from 2 weeks.

Can You Substitute Asiago Cheese for Caerphilly Cheese?

Asiago Cheese can stand in for Caerphilly 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 Caerphilly Cheese brings earthy, barnyard, lemony notes.

Which Is Better, Asiago Cheese or Caerphilly 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 Caerphilly Cheese fits dishes calling for earthy, barnyard, lemony.

Frequently Asked Questions

Is Asiago Cheese the same as Caerphilly Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Caerphilly Cheese comes from United Kingdom and Wales. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Caerphilly Cheese from 2 weeks.

Is Asiago Cheese similar to Caerphilly Cheese?

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

Can I substitute Asiago Cheese for Caerphilly Cheese?

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

Does Asiago Cheese taste like Caerphilly Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Caerphilly Cheese is earthy, barnyard, lemony.

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 Caerphilly Cheese made of?

Caerphilly Cheese is made from cow milk (unpasteurized). It's typically aged from 2 weeks. It originates in United Kingdom and Wales.

Which should I choose, Asiago Cheese or Caerphilly Cheese?

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