Asiago Cheese vs Gouda Cheese

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

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 Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

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

• Origin: Asiago Cheese (Italy), Gouda Cheese (Netherlands)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Gouda Cheese (pasteurized or unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Gouda Cheese (Semi-hard, crumbly, elastic)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Gouda Cheese (Durable)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Gouda Cheese (4 weeks to 21 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Gouda Cheese (Sweet to nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Gouda Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Gouda Cheese brings sweet to nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Gouda Cheese leans toward young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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 Gouda Cheese at 4 weeks to 21 months.

Can You Substitute Asiago Cheese for Gouda Cheese?

In most recipes, Asiago Cheese and Gouda 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, crumbly, elastic. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Gouda Cheese brings sweet to nutty notes.

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

Frequently Asked Questions

Is Asiago Cheese the same as Gouda Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Gouda Cheese comes from Netherlands. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Gouda Cheese 4 weeks to 21 months.

Is Asiago Cheese similar to Gouda Cheese?

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

Can I substitute Asiago Cheese for Gouda Cheese?

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

Does Asiago Cheese taste like Gouda Cheese?

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

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 Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

Which should I choose, Asiago Cheese or Gouda Cheese?

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