Asiago Cheese vs Feta Cheese

Asiago Cheese is a cheese from Italy, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.

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 Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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

• Origin: Asiago Cheese (Italy), Feta Cheese (Greece)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Feta Cheese (Pasteurized, sometimes raw)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Feta Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Feta Cheese (2 months to longer)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Feta Cheese (Sharp to mild)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Feta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Feta Cheese brings sharp to mild character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to 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 Feta Cheese at 2 months to longer.

Can You Substitute Asiago Cheese for Feta Cheese?

Asiago Cheese can stand in for Feta 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 Feta Cheese brings sharp to mild notes.

Which Is Better, Asiago Cheese or Feta 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 Feta Cheese fits dishes calling for sharp to mild.

Frequently Asked Questions

Is Asiago Cheese the same as Feta Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Feta Cheese comes from Greece. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Feta Cheese 2 months to longer.

Is Asiago Cheese similar to Feta Cheese?

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

Can I substitute Asiago Cheese for Feta Cheese?

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

Does Asiago Cheese taste like Feta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Feta Cheese is sharp to mild.

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 Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

Which should I choose, Asiago Cheese or Feta Cheese?

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