Asiago Cheese vs Castelmagno Cheese

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

Castelmagno is a semi-hard Italian cheese from the Valle Grana in Piedmont, made mainly from whole cow's milk. It holds protected designation of origin status and has been made since at least 1277.

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

• Milk type: Asiago Cheese (Cow's milk), Castelmagno Cheese (Cow's milk, sometimes with goat's or sheep's milk)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Castelmagno Cheese (pasteurized or unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Castelmagno Cheese (Wrinkled, hard, reddish-gray)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Castelmagno Cheese (60 days to 6 months and beyond)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Castelmagno Cheese (Savory, salty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Castelmagno Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Castelmagno Cheese brings savory, salty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Castelmagno Cheese leans toward unusual crumbly texture, sometimes shows blue veining with age. fine and delicate to strong and persistent odor. 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 Castelmagno Cheese at 60 days to 6 months and beyond.

Can You Substitute Asiago Cheese for Castelmagno Cheese?

Asiago Cheese can stand in for Castelmagno 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 Castelmagno Cheese brings savory, salty notes.

Which Is Better, Asiago Cheese or Castelmagno 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 Castelmagno Cheese fits dishes calling for savory, salty.

Frequently Asked Questions

Is Asiago Cheese the same as Castelmagno Cheese?

No, they're distinct cheeses. Asiago Cheese is made from cow milk; Castelmagno 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, Castelmagno Cheese 60 days to 6 months and beyond.

Is Asiago Cheese similar to Castelmagno Cheese?

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

Can I substitute Asiago Cheese for Castelmagno Cheese?

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

Does Asiago Cheese taste like Castelmagno Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Castelmagno Cheese is savory, salty.

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 Castelmagno Cheese made of?

Castelmagno Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It's typically aged 60 days to 6 months and beyond. It originates in Italy.

Which should I choose, Asiago Cheese or Castelmagno Cheese?

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