Asiago Cheese vs Quark Cheese

Asiago Cheese is a cheese from Italy, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.

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 Quark Cheese?

Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.

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

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

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Quark Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Quark Cheese brings mild, slightly milky character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Quark Cheese leans toward used in german-style cheesecake, sweet and savory dishes. 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 Quark Cheese at fresh, nonaged.

Can You Substitute Asiago Cheese for Quark Cheese?

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

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

Frequently Asked Questions

Is Asiago Cheese the same as Quark 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, Quark Cheese fresh, nonaged.

Is Asiago Cheese similar to Quark Cheese?

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

Can I substitute Asiago Cheese for Quark Cheese?

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

Does Asiago Cheese taste like Quark Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Quark Cheese is mild, slightly 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 Quark Cheese made of?

Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.

Which should I choose, Asiago Cheese or Quark Cheese?

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