Asiago Cheese vs Roquefort Cheese

Asiago Cheese is a cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Asiago Cheese (Italy), Roquefort Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Roquefort Cheese (unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Roquefort Cheese (none)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Roquefort Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Roquefort Cheese brings mild to strong character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. 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 Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Asiago Cheese for Roquefort Cheese?

Asiago Cheese can stand in for Roquefort 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 Roquefort Cheese brings mild to strong notes.

Which Is Better, Asiago Cheese or Roquefort 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 Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Asiago Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Roquefort Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Asiago Cheese similar to Roquefort Cheese?

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

Can I substitute Asiago Cheese for Roquefort Cheese?

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

Does Asiago Cheese taste like Roquefort Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Roquefort Cheese is mild to strong.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Asiago Cheese or Roquefort Cheese?

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