Asiago Cheese vs Chubut Cheese
Asiago Cheese is a cheese from Italy, while Chubut Cheese is semi-hard, closed with few eyes, buttery paste, originating in Argentina.
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 Chubut Cheese?
Chubut, also called Chubutense, is a semi-hard cheese made in Gaiman, in Argentina's lower Chubut river valley. Its recipe comes from the Welsh colony there, and the Chubut brand is the first cheese brand registered in Argentina.
What's the Difference Between Asiago Cheese and Chubut Cheese?
- Origin: Asiago Cheese (Italy), Chubut Cheese (Argentina)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Chubut Cheese (natural rind, paraffin coated)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Chubut Cheese (pleasant)
Side-by-Side Comparison
| Asiago Cheese | Chubut Cheese | |
|---|---|---|
| Country of Origin | Italy | Argentina |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Gaiman, Chubut, Argentina |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | — | Semi-hard, closed with few eyes, buttery paste |
| Rind | Thin, elastic (Asiago pressato) | Natural rind, paraffin coated |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Pleasant |
Taste Comparison: Does Asiago Cheese Taste Like Chubut Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Chubut Cheese brings pleasant character.
Can You Substitute Asiago Cheese for Chubut Cheese?
Asiago Cheese can stand in for Chubut 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 Chubut Cheese brings pleasant notes.
Which Is Better, Asiago Cheese or Chubut 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 Chubut Cheese fits dishes calling for pleasant.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Chubut Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Chubut Cheese comes from Argentina.
Is Asiago Cheese similar to Chubut Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Chubut Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Chubut Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Chubut Cheese is pleasant.
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 Chubut Cheese made of?
Chubut Cheese is made from milk. It originates in Argentina.
Which should I choose, Asiago Cheese or Chubut Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.