Asiago Cheese vs Queijo São Jorge

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Queijo São Jorge is hard and made from cow milk, originating in Portugal.

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 Queijo São Jorge?

Queijo São Jorge is a semi-hard to hard cow's milk cheese made only on the island of São Jorge in the Azores. It is known for its firm, brittle yellowish paste, small irregular holes, and a strong, slightly spicy flavor that sharpens with age.

What's the Difference Between Asiago Cheese and Queijo São Jorge?

• Origin: Asiago Cheese (Italy), Queijo São Jorge (Portugal)
• Texture: Asiago Cheese (Semi-hard, crumbly), Queijo São Jorge (Hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Queijo São Jorge (Natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Queijo São Jorge (minimum three months, up to 36 months for special editions)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Queijo São Jorge (Peppery, grassy)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Queijo São Jorge?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Queijo São Jorge brings peppery, grassy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Queijo São Jorge leans toward mild, sour aftertaste; musty, earthy, barnyardy (aged). 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 Queijo São Jorge at minimum three months, up to 36 months for special editions.

Can You Substitute Asiago Cheese for Queijo São Jorge?

In most recipes, Asiago Cheese and Queijo São Jorge can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Queijo São Jorge brings peppery, grassy notes.

Which Is Better, Asiago Cheese or Queijo São Jorge?

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 hard profile, Queijo São Jorge is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Queijo São Jorge fits dishes calling for peppery, grassy.

Frequently Asked Questions

Is Asiago Cheese the same as Queijo São Jorge?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Queijo São Jorge comes from Portugal. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Queijo São Jorge minimum three months, up to 36 months for special editions.

Is Asiago Cheese similar to Queijo São Jorge?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Asiago Cheese for Queijo São Jorge?

You can, but expect a shift in bite and mouthfeel.

Does Asiago Cheese taste like Queijo São Jorge?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Queijo São Jorge is peppery, grassy.

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 Queijo São Jorge made of?

Queijo São Jorge is made from cow milk (raw), using animal rennet. It's typically aged minimum three months, up to 36 months for special editions. It originates in Portugal.

Which should I choose, Asiago Cheese or Queijo São Jorge?

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