Asiago Cheese vs Comté Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Comté Cheese is hard 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 Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

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

• Origin: Asiago Cheese (Italy), Comté Cheese (France)
• Texture: Asiago Cheese (Semi-hard, crumbly), Comté Cheese (Hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Comté Cheese (Natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Comté Cheese (4 months to 3 years)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Comté Cheese (Nutty, creamy, sweet to meaty, roasted)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Comté Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Comté Cheese brings nutty, creamy, sweet to meaty, roasted character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Comté Cheese leans toward nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years. 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 Comté Cheese at 4 months to 3 years.

Can You Substitute Asiago Cheese for Comté Cheese?

In most recipes, Asiago Cheese and Comté Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Comté Cheese brings nutty, creamy, sweet to meaty, roasted notes.

Which Is Better, Asiago Cheese or Comté Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a hard profile, Comté Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Comté Cheese fits dishes calling for nutty, creamy, sweet to meaty, roasted.

Frequently Asked Questions

Is Asiago Cheese the same as Comté Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Comté 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, Comté Cheese 4 months to 3 years.

Is Asiago Cheese similar to Comté Cheese?

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

Can I substitute Asiago Cheese for Comté Cheese?

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

Does Asiago Cheese taste like Comté Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Comté Cheese is nutty, creamy, sweet to meaty, roasted.

What is Asiago Cheese made of?

Asiago Cheese is made from cow 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 Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. It originates in France.

Which should I choose, Asiago Cheese or Comté Cheese?

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