Asiago Cheese vs Taleggio Cheese

Asiago Cheese is a cheese from Italy, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow 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 Taleggio Cheese?

Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.

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

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Taleggio Cheese (Heated to 90–95°F)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Taleggio Cheese (Soft, thin, pinkish-red)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Taleggio Cheese (At least 35 (up to 50) days)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Taleggio Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Taleggio Cheese brings sweet, delicate, slightly sour character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. 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 Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Asiago Cheese for Taleggio Cheese?

Asiago Cheese can stand in for Taleggio 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 Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Asiago Cheese or Taleggio 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 Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Frequently Asked Questions

Is Asiago Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Taleggio Cheese at least 35 (up to 50) days.

Is Asiago Cheese similar to Taleggio Cheese?

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

Can I substitute Asiago Cheese for Taleggio Cheese?

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

Does Asiago Cheese taste like Taleggio Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Taleggio Cheese is sweet, delicate, slightly 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 Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Asiago Cheese or Taleggio Cheese?

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