Asiago Cheese vs Halloumi Cheese

Asiago Cheese is a cheese from Italy, while Halloumi Cheese is semihard and made from cow, goat, and sheep milk, originating in Cyprus.

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 Halloumi Cheese?

Halloumi is a brined cheese from Cyprus, traditionally made from goat and sheep milk, though most modern halloumi also contains cow's milk. It has a high melting point, so it browns on the grill or in a pan without melting, and it squeaks when you chew it.

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

• Origin: Asiago Cheese (Italy), Halloumi Cheese (Cyprus)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Halloumi Cheese (traditionally raw, pasteurized commercially)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Halloumi Cheese (No rind)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Halloumi Cheese (40 days)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Halloumi Cheese (Mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Halloumi Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Halloumi Cheese brings mild, salty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Halloumi Cheese leans toward pleasant, mild flavor with a salty, minty, milky taste. distinctive for being served fresh with fruit, cooked, or grated over pasta. ripens in whey brine for at least 40 days.. 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 Halloumi Cheese at 40 days.

Can You Substitute Asiago Cheese for Halloumi Cheese?

Asiago Cheese can stand in for Halloumi 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 Halloumi Cheese brings mild, salty notes.

Which Is Better, Asiago Cheese or Halloumi 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 Halloumi Cheese fits dishes calling for mild, salty.

Frequently Asked Questions

Is Asiago Cheese the same as Halloumi Cheese?

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

Is Asiago Cheese similar to Halloumi Cheese?

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

Can I substitute Asiago Cheese for Halloumi Cheese?

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

Does Asiago Cheese taste like Halloumi Cheese?

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

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 Halloumi Cheese made of?

Halloumi Cheese is made from cow, goat, and sheep milk (traditionally raw, pasteurized commercially), using mostly vegetable or microbial rennet. It's typically aged 40 days. It originates in Cyprus.

Which should I choose, Asiago Cheese or Halloumi Cheese?

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