Asiago Cheese vs Mozzarella Cheese

Asiago Cheese is a cheese from Italy, while Mozzarella Cheese is soft, creamy and made from cow, goat, sheep, or buffalo 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 Mozzarella Cheese?

Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.

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

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Mozzarella Cheese (Pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Mozzarella Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Mozzarella Cheese (Eaten fresh)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Mozzarella Cheese (Mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Mozzarella Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mozzarella Cheese brings mild, milky character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Mozzarella Cheese leans toward made globally; often used in pizza and italian dishes; cow's milk versions are most common.. 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 Mozzarella Cheese at eaten fresh.

Can You Substitute Asiago Cheese for Mozzarella Cheese?

Asiago Cheese can stand in for Mozzarella 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 Mozzarella Cheese brings mild, milky notes.

Which Is Better, Asiago Cheese or Mozzarella 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 Mozzarella Cheese fits dishes calling for mild, milky.

Frequently Asked Questions

Is Asiago Cheese the same as Mozzarella 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, Mozzarella Cheese eaten fresh.

Is Asiago Cheese similar to Mozzarella Cheese?

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

Can I substitute Asiago Cheese for Mozzarella Cheese?

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

Does Asiago Cheese taste like Mozzarella Cheese?

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

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 Mozzarella Cheese made of?

Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.

Which should I choose, Asiago Cheese or Mozzarella Cheese?

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