Asiago DOP Cheese vs Chèvre (Goat Cheese)

Q: Is Asiago DOP Cheese the same as Chèvre (Goat Cheese)?

No. Asiago DOP Cheese and Chèvre (Goat 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 Chèvre (Goat Cheese)?

In most recipes you can swap Asiago DOP Cheese for Chèvre (Goat Cheese), though the result will shift in richness and milk character.

Q: Which should I choose, Asiago DOP Cheese or Chèvre (Goat 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

Chèvre (Goat Cheese)

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Chèvre (Goat Cheese) is soft and made from goat milk, originating in France.

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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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

What's the Difference Between Asiago DOP Cheese and Chèvre (Goat Cheese)?

Origin: Asiago DOP Cheese (Italy), Chèvre (Goat Cheese) (France)
Milk type: Asiago DOP Cheese (Cow's milk), Chèvre (Goat Cheese) (Goat's milk)
Texture: Asiago DOP Cheese (Hard), Chèvre (Goat Cheese) (Soft)
Rind: Asiago DOP Cheese (natural), Chèvre (Goat Cheese) (light colored)
Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Chèvre (Goat Cheese) (not aged for long)
Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

	Asiago DOP Cheese	Chèvre (Goat Cheese)
Country of Origin	Italy	France
Specific Origin	Veneto, Trentino	France, Especially The Loire Valley And Poitou
Milk Type	Cow's milk	Goat's milk
Milk Treatment	—	Pasteurized or unpasteurized
Texture	Hard	Soft
Rind	Natural	Light colored
Aging	20 to 40 days (pressato) up to two years or more (stravecchio)	Not aged for long
Taste	Full-flavored, milky, sharp	Tangy

Taste Comparison: Does Asiago DOP Cheese Taste Like Chèvre (Goat Cheese)?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Chèvre (Goat Cheese) brings tangy character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. 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 Chèvre (Goat Cheese) at not aged for long.

Can You Substitute Asiago DOP Cheese for Chèvre (Goat Cheese)?

Asiago DOP Cheese can stand in for Chèvre (Goat Cheese) in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for soft. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Asiago DOP Cheese or Chèvre (Goat 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 profile, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.

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Frequently Asked Questions

Is Asiago DOP Cheese the same as Chèvre (Goat Cheese)?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Chèvre (Goat Cheese) comes from France. Asiago DOP Cheese is made from cow milk; Chèvre (Goat Cheese) uses goat. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Chèvre (Goat Cheese) not aged for long.

Is Asiago DOP Cheese similar to Chèvre (Goat Cheese)?

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

Can I substitute Asiago DOP Cheese for Chèvre (Goat Cheese)?

You can, but expect a shift in richness and milk character.

Does Asiago DOP Cheese taste like Chèvre (Goat Cheese)?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Asiago DOP Cheese leans pungent, and Chèvre (Goat Cheese) is closer to goaty.

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 Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.

Which should I choose, Asiago DOP Cheese or Chèvre (Goat Cheese)?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Chèvre (Goat Cheese) is soft.