Asiago Cheese vs Stilton Cheese
Asiago Cheese
Stilton Cheese
Asiago Cheese is a cheese from Italy, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.
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 Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between Asiago Cheese and Stilton Cheese?
- Origin: Asiago Cheese (Italy), Stilton Cheese (England)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Stilton Cheese (pasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Stilton Cheese (natural)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Stilton Cheese (9 to 12 weeks)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| Asiago Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Italy | England |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized |
| Texture | — | Hard, blue-veined |
| Rind | Thin, elastic (Asiago pressato) | Natural |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 9 to 12 weeks |
| Taste | Sweetish when young, bitter and spicy when very old | Spicy, strong |
Taste Comparison: Does Asiago Cheese Taste Like Stilton Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Stilton Cheese brings spicy, strong character. 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 Stilton Cheese at 9 to 12 weeks.
Can You Substitute Asiago Cheese for Stilton Cheese?
Asiago Cheese can stand in for Stilton 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 Stilton Cheese brings spicy, strong notes.
Which Is Better, Asiago Cheese or Stilton 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 Stilton Cheese fits dishes calling for spicy, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Stilton Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Stilton Cheese comes from England. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Stilton Cheese 9 to 12 weeks.
Is Asiago Cheese similar to Stilton Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Stilton Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Stilton Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Stilton Cheese is spicy, 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 Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, Asiago Cheese or Stilton Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.