Asiago Cheese vs Colby Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Colby Cheese is semi-hard and made from cow milk, originating in United States.

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 Colby Cheese?

Colby is a semihard orange cheese made from cow's milk, first developed in 1885 in Colby, Wisconsin. Skipping the cheddaring step and washing the curd with cold water leaves it moister, softer and milder than cheddar.

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

• Origin: Asiago Cheese (Italy), Colby Cheese (United States)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Colby Cheese (Pasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Colby Cheese (Semi-hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Colby Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Colby Cheese (< 3 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Colby Cheese (Mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Colby Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Colby Cheese brings mild, milky character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Colby Cheese leans toward less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. 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 Colby Cheese at < 3 months.

Can You Substitute Asiago Cheese for Colby Cheese?

In most recipes, Asiago Cheese and Colby Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for semi-hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Colby Cheese brings mild, milky notes.

Which Is Better, Asiago Cheese or Colby Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a semi-hard profile, Colby Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Colby Cheese fits dishes calling for mild, milky.

Frequently Asked Questions

Is Asiago Cheese the same as Colby Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Colby Cheese comes from United States. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Colby Cheese < 3 months.

Is Asiago Cheese similar to Colby Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Asiago Cheese for Colby Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Asiago Cheese taste like Colby Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Colby Cheese is mild, milky.

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 Colby Cheese made of?

Colby Cheese is made from cow milk (pasteurized). It's typically aged < 3 months. It originates in United States.

Which should I choose, Asiago Cheese or Colby Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Colby Cheese is semi-hard.