Asiago Cheese vs Mascarpone Cheese

Asiago Cheese is a cheese from Italy, while Mascarpone Cheese is soft, spreadable 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 Mascarpone Cheese?

Mascarpone is a soft Italian dairy product made by coagulating cream with acid and heat, without rennet and without aging. Milky white and easy to spread, it is best known as the base of tiramisu.

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

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Mascarpone Cheese (Heated)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Mascarpone Cheese (rindless)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Mascarpone Cheese (not aged)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Mascarpone Cheese (Buttery to slightly tangy)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Mascarpone Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mascarpone Cheese brings buttery to slightly tangy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Mascarpone Cheese leans toward enhances texture and flavor of dishes without overwhelming them with its own flavor.. 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 Mascarpone Cheese at not aged.

Can You Substitute Asiago Cheese for Mascarpone Cheese?

Asiago Cheese can stand in for Mascarpone 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 Mascarpone Cheese brings buttery to slightly tangy notes.

Which Is Better, Asiago Cheese or Mascarpone 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 Mascarpone Cheese fits dishes calling for buttery to slightly tangy.

Frequently Asked Questions

Is Asiago Cheese the same as Mascarpone 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, Mascarpone Cheese not aged.

Is Asiago Cheese similar to Mascarpone Cheese?

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

Can I substitute Asiago Cheese for Mascarpone Cheese?

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

Does Asiago Cheese taste like Mascarpone Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mascarpone Cheese is buttery to slightly tangy.

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 Mascarpone Cheese made of?

Mascarpone Cheese is made from cow milk (heated), using none rennet. It's typically aged not aged. It originates in Italy.

Which should I choose, Asiago Cheese or Mascarpone Cheese?

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