Asiago Cheese vs Edam Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.

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 Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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

• Origin: Asiago Cheese (Italy), Edam Cheese (Netherlands)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Edam Cheese (pasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Edam Cheese (Semi-hard, elastic)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Edam Cheese (Smooth, waxed)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Edam Cheese (3 months to longer)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Edam Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Edam Cheese brings sweet, milky, nutty, buttery character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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 Edam Cheese at 3 months to longer.

Can You Substitute Asiago Cheese for Edam Cheese?

In most recipes, Asiago Cheese and Edam 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, elastic. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Asiago Cheese or Edam 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, elastic profile, Edam Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Asiago Cheese the same as Edam Cheese?

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

Is Asiago Cheese similar to Edam Cheese?

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

Can I substitute Asiago Cheese for Edam Cheese?

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

Does Asiago Cheese taste like Edam Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Edam Cheese is sweet, milky, nutty, buttery.

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 Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Asiago Cheese or Edam Cheese?

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