Asiago Cheese vs Camembert Cheese

Asiago Cheese is a cheese from Italy, while Camembert Cheese is soft, artisan 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 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 Cheese and Camembert Cheese?

• Origin: Asiago Cheese (Italy), Camembert Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Camembert Cheese (Bloomy)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Camembert Cheese (minimum 3 weeks)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Camembert Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, 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 Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Asiago Cheese for Camembert Cheese?

Asiago Cheese can stand in for Camembert 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 Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Asiago Cheese or Camembert 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 Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Asiago Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Camembert 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, Camembert Cheese minimum 3 weeks.

Is Asiago Cheese similar to Camembert Cheese?

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

Can I substitute Asiago Cheese for Camembert Cheese?

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

Does Asiago Cheese taste like Camembert Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Camembert Cheese is slightly sour, stronger than brie.

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 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 Cheese or Camembert Cheese?

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