Asiago Cheese vs Ricotta Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Ricotta Cheese is soft 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 Ricotta Cheese?

Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.

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

• Milk type: Asiago Cheese (Cow's milk), Ricotta Cheese (Cow's, sheep's, goat's or water buffalo's milk)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Ricotta Cheese (Whey)
• Texture: Asiago Cheese (Semi-hard, crumbly), Ricotta Cheese (Soft)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Ricotta Cheese (None)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Ricotta Cheese (Fresh)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Ricotta Cheese (Sweet, slightly creamy)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Ricotta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Ricotta Cheese brings sweet, slightly creamy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Ricotta Cheese leans toward depending on milk source. 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 Ricotta Cheese at fresh.

Can You Substitute Asiago Cheese for Ricotta Cheese?

Asiago Cheese can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for soft. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Ricotta Cheese brings sweet, slightly creamy notes.

Which Is Better, Asiago Cheese or Ricotta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a soft profile, Ricotta Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.

Frequently Asked Questions

Is Asiago Cheese the same as Ricotta Cheese?

No, they're distinct cheeses. Asiago Cheese is made from cow milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Ricotta Cheese fresh.

Is Asiago Cheese similar to Ricotta Cheese?

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

Can I substitute Asiago Cheese for Ricotta Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago Cheese taste like Ricotta Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Ricotta Cheese is sweet, slightly creamy.

What is Asiago Cheese made of?

Asiago Cheese is made from cow 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 Ricotta Cheese made of?

Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.

Which should I choose, Asiago Cheese or Ricotta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Ricotta Cheese is soft.