Asiago DOP Cheese vs Camembert Cheese

Q: Is Asiago DOP Cheese the same as Camembert Cheese?

No. Asiago DOP Cheese and Camembert Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Asiago DOP Cheese for Camembert Cheese?

In most recipes you can swap Asiago DOP Cheese for Camembert Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Asiago DOP Cheese or Camembert Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What's the Difference Between Asiago DOP Cheese and Camembert Cheese?

Origin: Asiago DOP Cheese (Italy), Camembert Cheese (France)
Texture: Asiago DOP Cheese (hard), Camembert Cheese (soft, artisan)
Rind: Asiago DOP Cheese (natural), Camembert Cheese (Bloomy)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Camembert Cheese (minimum 3 weeks)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

	Asiago DOP Cheese	Camembert Cheese
Country of Origin	Italy	France
Specific Origin	Veneto, Trentino	Camembert, Normandy, Northwest France
Milk Type	Cow's milk	Cow's milk
Milk Treatment	—	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions
Texture	Hard	Soft, artisan
Rind	Natural	Bloomy
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	Minimum 3 weeks
Taste	Full-flavored, milky, sharp	Slightly sour, stronger than brie

Taste Comparison: Does Asiago DOP Cheese Taste Like Camembert Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Camembert Cheese's buttery, rich. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Asiago DOP Cheese for Camembert Cheese?

In most recipes, Asiago DOP Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for soft, artisan. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Asiago DOP Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Asiago DOP Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Camembert Cheese comes from France. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Camembert Cheese minimum 3 weeks.

Is Asiago DOP Cheese similar to Camembert Cheese?

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

Can I substitute Asiago DOP Cheese for Camembert Cheese?

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

Does Asiago DOP Cheese taste like Camembert Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Asiago DOP Cheese leans pungent, and Camembert Cheese is closer to buttery, rich.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Asiago DOP Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Camembert Cheese is soft, artisan.