Asiago DOP Cheese vs Raclette Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Raclette Cheese is semi-soft and made from cow milk, originating in Switzerland.

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 Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

• Origin: Asiago DOP Cheese (Italy), Raclette Cheese (Switzerland)
• Texture: Asiago DOP Cheese (Hard), Raclette Cheese (Semi-soft)
• Rind: Asiago DOP Cheese (natural), Raclette Cheese (Washed)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Raclette Cheese (3-4 months)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

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

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Raclette Cheese brings mildly acidic character. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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 Raclette Cheese at 3-4 months.

Can You Substitute Asiago DOP Cheese for Raclette Cheese?

In most recipes, Asiago DOP Cheese and Raclette 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 semi-soft. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Raclette Cheese brings mildly acidic notes.

Which Is Better, Asiago DOP Cheese or Raclette 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 semi-soft profile, Raclette Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Raclette Cheese comes from Switzerland. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Raclette Cheese 3-4 months.

Is Asiago DOP Cheese similar to Raclette Cheese?

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

Can I substitute Asiago DOP Cheese for Raclette Cheese?

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

Does Asiago DOP Cheese taste like Raclette Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Raclette Cheese is mildly acidic.

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 Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

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

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