Asiago Cheese vs Cream Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Cream Cheese is fresh 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 Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

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

• Origin: Asiago Cheese (Italy), Cream Cheese (United States)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Cream Cheese (pasteurized or unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Cream Cheese (Fresh)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Cream Cheese (rindless)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Cream Cheese (unripened, eaten fresh)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Cream Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cream Cheese brings creamy, mild, sweet character. 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 Cream Cheese at unripened, eaten fresh.

Can You Substitute Asiago Cheese for Cream Cheese?

In most recipes, Asiago Cheese and Cream 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 fresh. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Asiago Cheese or Cream 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 fresh profile, Cream Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Cream Cheese fits dishes calling for creamy, mild, sweet.

Frequently Asked Questions

Is Asiago Cheese the same as Cream Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Cream 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, Cream Cheese unripened, eaten fresh.

Is Asiago Cheese similar to Cream Cheese?

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

Can I substitute Asiago Cheese for Cream Cheese?

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

Does Asiago Cheese taste like Cream Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Cream Cheese is creamy, mild, sweet.

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 Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

Which should I choose, Asiago Cheese or Cream Cheese?

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