Asiago Cheese vs Cambozola Cheese
Asiago Cheese
Cambozola Cheese
Asiago Cheese is a cheese from Italy, while Cambozola Cheese is soft, soft-ripened and made from cow milk, originating in Germany.
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 Cambozola Cheese?
Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than Gorgonzola piccante.
What's the Difference Between Asiago Cheese and Cambozola Cheese?
- Origin: Asiago Cheese (Italy), Cambozola Cheese (Germany)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Cambozola Cheese (pasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Cambozola Cheese (bloomy)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Cambozola Cheese (mild, creamy, subdued blue)
Side-by-Side Comparison
| Asiago Cheese | Cambozola Cheese | |
|---|---|---|
| Country of Origin | Italy | Germany |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Germany |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized |
| Texture | — | Soft, soft-ripened |
| Rind | Thin, elastic (Asiago pressato) | Bloomy |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Mild, creamy, subdued blue |
Taste Comparison: Does Asiago Cheese Taste Like Cambozola Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cambozola Cheese brings mild, creamy, subdued blue character.
Can You Substitute Asiago Cheese for Cambozola Cheese?
Asiago Cheese can stand in for Cambozola 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 Cambozola Cheese brings mild, creamy, subdued blue notes.
Which Is Better, Asiago Cheese or Cambozola 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 Cambozola Cheese fits dishes calling for mild, creamy, subdued blue.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Cambozola Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Cambozola Cheese comes from Germany.
Is Asiago Cheese similar to Cambozola Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Cambozola Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Cambozola Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cambozola Cheese is mild, creamy, subdued blue.
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 Cambozola Cheese made of?
Cambozola Cheese is made from cow milk (pasteurized). It originates in Germany.
Which should I choose, Asiago Cheese or Cambozola Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.