Asiago Cheese vs Robiola Cheese
Asiago Cheese
Robiola Cheese
Asiago Cheese is a cheese from Italy, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?
Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.
What's the Difference Between Asiago Cheese and Robiola Cheese?
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Robiola Cheese (bloomy, or none depending on variety)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Robiola Cheese (tangy, mildly sour)
Side-by-Side Comparison
| Asiago Cheese | Robiola Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Langhe, Piedmont, Italy |
| Milk Type | — | Cow, goat, sheep |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | — | Soft-ripened, creamy |
| Rind | Thin, elastic (Asiago pressato) | Bloomy, or none depending on variety |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Tangy, mildly sour |
Taste Comparison: Does Asiago Cheese Taste Like Robiola Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Robiola Cheese brings tangy, mildly sour character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.
Can You Substitute Asiago Cheese for Robiola Cheese?
Asiago Cheese can stand in for Robiola 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 Robiola Cheese brings tangy, mildly sour notes.
Which Is Better, Asiago Cheese or Robiola 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 Robiola Cheese fits dishes calling for tangy, mildly sour.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Robiola Cheese?
No, they're distinct cheeses.
Is Asiago Cheese similar to Robiola Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Robiola Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Robiola Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Robiola Cheese is tangy, mildly sour.
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 Robiola Cheese made of?
Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.
Which should I choose, Asiago Cheese or Robiola Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.