Asiago Cheese vs Chèvre (Goat Cheese)

Asiago Cheese is a cheese from Italy, while Chèvre (Goat Cheese) is soft and made from goat 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 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 Cheese and Chèvre (Goat Cheese)?

• Origin: Asiago Cheese (Italy), Chèvre (Goat Cheese) (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Chèvre (Goat Cheese) (light colored)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Chèvre (Goat Cheese) (not aged for long)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

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

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Chèvre (Goat Cheese) brings tangy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. 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 Chèvre (Goat Cheese) at not aged for long.

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

Asiago Cheese can stand in for Chèvre (Goat 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 Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Asiago Cheese or Chèvre (Goat 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 Chèvre (Goat Cheese) fits dishes calling for tangy.

Frequently Asked Questions

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

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Chèvre (Goat 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, Chèvre (Goat Cheese) not aged for long.

Is Asiago Cheese similar to Chèvre (Goat Cheese)?

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

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

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

Does Asiago Cheese taste like Chèvre (Goat Cheese)?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Chèvre (Goat Cheese) is tangy.

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 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 Cheese or Chèvre (Goat Cheese)?

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