Asiago Cheese vs Époisses Cheese

Asiago Cheese is a cheese from Italy, while Époisses Cheese is soft and creamy 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 Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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

• Origin: Asiago Cheese (Italy), Époisses Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Époisses Cheese (raw or pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Époisses Cheese (Washed-rind)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Époisses Cheese (Minimum of 28 days)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Époisses Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. 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 Époisses Cheese at minimum of 28 days.

Can You Substitute Asiago Cheese for Époisses Cheese?

Asiago Cheese can stand in for Époisses 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 Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Asiago Cheese or Époisses 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 Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Asiago Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Époisses 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, Époisses Cheese minimum of 28 days.

Is Asiago Cheese similar to Époisses Cheese?

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

Can I substitute Asiago Cheese for Époisses Cheese?

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

Does Asiago Cheese taste like Époisses Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Époisses Cheese is subtle, fruity, distinctive, balanced.

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 Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Asiago Cheese or Époisses Cheese?

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