Asiago Cheese vs Red Leicester Cheese

Asiago Cheese is a cheese from Italy, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Asiago Cheese and Red Leicester Cheese?

• Origin: Asiago Cheese (Italy), Red Leicester Cheese (United Kingdom)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Red Leicester Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Red Leicester Cheese brings caramel, sweet character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. 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 Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Asiago Cheese for Red Leicester Cheese?

Asiago Cheese can stand in for Red Leicester 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 Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Asiago Cheese or Red Leicester 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 Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Asiago Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Asiago Cheese similar to Red Leicester Cheese?

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

Can I substitute Asiago Cheese for Red Leicester Cheese?

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

Does Asiago Cheese taste like Red Leicester Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Red Leicester Cheese is caramel, sweet.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Asiago Cheese or Red Leicester Cheese?

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