Asiago Cheese vs Cheddar Cheese

Q: Is Asiago Cheese the same as Cheddar Cheese?

No. Asiago Cheese and Cheddar Cheese are distinct cheeses from Italy and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago Cheese for Cheddar Cheese?

In most recipes you can swap Asiago Cheese for Cheddar Cheese, though the result will shift in flavor and finish.

Q: Which should I choose, Asiago Cheese or Cheddar Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Asiago Cheese

Cheddar Cheese

Asiago Cheese is a cheese from Italy, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

Origin: Asiago Cheese (Italy), Cheddar Cheese (England)
Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Cheddar Cheese (Raw, Thermized, Pasteurized)
Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Cheddar Cheese (A few months to several years)
Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Asiago Cheese	Cheddar Cheese
Country of Origin	Italy	England
Specific Origin	Veneto And Trentino-Alto Adige, Italy	Southwest (Somerset, Gloucester)
Milk Type	—	Cow's milk
Milk Treatment	Raw (Asiago d'allevo)	Raw, Thermized, Pasteurized
Texture	—	Varies (rubbery to friable and crystalline)
Rind	Thin, elastic (Asiago pressato)	Varies (natural, cloth, wax, plastic)
Aging	20 to 40 days fresh; 60 days to 15 months or more aged	A few months to several years
Taste	Sweetish when young, bitter and spicy when very old	Mild to sharp, buttery to brothy and savory

Taste Comparison: Does Asiago Cheese Taste Like Cheddar Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. 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 Cheddar Cheese at a few months to several years.

Can You Substitute Asiago Cheese for Cheddar Cheese?

Asiago Cheese can stand in for Cheddar 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 Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Asiago Cheese or Cheddar 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 Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Asiago Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Cheddar Cheese comes from England. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Cheddar Cheese a few months to several years.

Is Asiago Cheese similar to Cheddar Cheese?

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

Can I substitute Asiago Cheese for Cheddar Cheese?

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

Does Asiago Cheese taste like Cheddar Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Asiago Cheese or Cheddar Cheese?

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