Asiago Cheese vs Gorgonzola Cheese

Asiago Cheese is a cheese from Italy, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Gorgonzola Cheese (pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Gorgonzola Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Gorgonzola Cheese (2 to 3 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Gorgonzola Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Gorgonzola Cheese brings sweet to savory character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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 Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Asiago Cheese for Gorgonzola Cheese?

Asiago Cheese can stand in for Gorgonzola 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 Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Asiago Cheese or Gorgonzola 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 Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Asiago Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Gorgonzola Cheese 2 to 3 months.

Is Asiago Cheese similar to Gorgonzola Cheese?

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

Can I substitute Asiago Cheese for Gorgonzola Cheese?

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

Does Asiago Cheese taste like Gorgonzola Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Gorgonzola Cheese is sweet to 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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

Which should I choose, Asiago Cheese or Gorgonzola Cheese?

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