Asiago Cheese vs Brie Cheese

Asiago Cheese is a cheese from Italy, while Brie Cheese is soft and made from cow milk, originating in France.

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 Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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

• Origin: Asiago Cheese (Italy), Brie Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Brie Cheese (Raw, Pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Brie Cheese (Bloomy)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Brie Cheese (Nutty, Mushroom)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Brie Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Brie Cheese brings nutty, mushroom character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Brie Cheese leans toward creamy, nutty, mushroom-like, slightly acidic. 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 Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir.

Can You Substitute Asiago Cheese for Brie Cheese?

Asiago Cheese can stand in for Brie 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 Brie Cheese brings nutty, mushroom notes.

Which Is Better, Asiago Cheese or Brie 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 Brie Cheese fits dishes calling for nutty, mushroom.

Frequently Asked Questions

Is Asiago Cheese the same as Brie Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Brie Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Brie Cheese at least 4 to 5 weeks; several months to a year for brie noir.

Is Asiago Cheese similar to Brie Cheese?

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

Can I substitute Asiago Cheese for Brie Cheese?

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

Does Asiago Cheese taste like Brie Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Brie Cheese is nutty, mushroom.

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 Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

Which should I choose, Asiago Cheese or Brie Cheese?

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