Asiago Cheese vs Emmental Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Emmental Cheese is semi-hard and made from cow milk, originating in Switzerland.

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 Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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

• Origin: Asiago Cheese (Italy), Emmental Cheese (Switzerland)
• Texture: Asiago Cheese (Semi-hard, crumbly), Emmental Cheese (Semi-hard)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Emmental Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Emmental Cheese (4 months to over 1 year)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Emmental Cheese (Nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Emmental Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Emmental Cheese brings nutty, sweet character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Emmental Cheese leans toward characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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 Emmental Cheese at 4 months to over 1 year.

Can You Substitute Asiago Cheese for Emmental Cheese?

In most recipes, Asiago Cheese and Emmental 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 semi-hard. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Emmental Cheese brings nutty, sweet notes.

Which Is Better, Asiago Cheese or Emmental 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 semi-hard profile, Emmental Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Emmental Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Asiago Cheese the same as Emmental Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Emmental Cheese comes from Switzerland. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Emmental Cheese 4 months to over 1 year.

Is Asiago Cheese similar to Emmental Cheese?

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

Can I substitute Asiago Cheese for Emmental Cheese?

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

Does Asiago Cheese taste like Emmental Cheese?

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

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 Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

Which should I choose, Asiago Cheese or Emmental Cheese?

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