Asiago Cheese vs Stilton Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Stilton Cheese is semi-soft, crumbly, 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)
• Texture: Asiago Cheese (Semi-hard, crumbly), Stilton Cheese (Semi-soft, crumbly, blue-veined)
• 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

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?

In most recipes, Asiago Cheese and Stilton Cheese 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 semi-soft, crumbly, blue-veined. 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. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a semi-soft, crumbly, blue-veined profile, Stilton Cheese is the better fit. 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.

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?

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

Can I substitute Asiago Cheese for Stilton Cheese?

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

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 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 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 texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Stilton Cheese is semi-soft, crumbly, blue-veined.