Asiago Cheese vs Wensleydale Cheese

Asiago Cheese is a cheese from Italy, while Wensleydale Cheese is firm and crumbly and made from cow milk, originating in United Kingdom.

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 Wensleydale Cheese?

Wensleydale is a supple, crumbly cow's milk cheese that started in Wensleydale, North Yorkshire. It has a faint honey aroma, pairs well with sweet fruit, and owes much of its modern fame to Wallace and Gromit.

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

• Origin: Asiago Cheese (Italy), Wensleydale Cheese (United Kingdom)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Wensleydale Cheese (Pressed)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Wensleydale Cheese (1 to 4 months old)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Wensleydale Cheese (Fresh, lemony tang)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Wensleydale Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Wensleydale Cheese brings fresh, lemony tang character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Wensleydale Cheese leans toward creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. 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 Wensleydale Cheese at 1 to 4 months old.

Can You Substitute Asiago Cheese for Wensleydale Cheese?

Asiago Cheese can stand in for Wensleydale 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 Wensleydale Cheese brings fresh, lemony tang notes.

Which Is Better, Asiago Cheese or Wensleydale 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 Wensleydale Cheese fits dishes calling for fresh, lemony tang.

Frequently Asked Questions

Is Asiago Cheese the same as Wensleydale Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Wensleydale Cheese comes from United Kingdom. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Wensleydale Cheese 1 to 4 months old.

Is Asiago Cheese similar to Wensleydale Cheese?

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

Can I substitute Asiago Cheese for Wensleydale Cheese?

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

Does Asiago Cheese taste like Wensleydale Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Wensleydale Cheese is fresh, lemony tang.

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 Wensleydale Cheese made of?

Wensleydale Cheese is made from cow milk (pressed). It's typically aged 1 to 4 months old. It originates in United Kingdom.

Which should I choose, Asiago Cheese or Wensleydale Cheese?

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