Asiago Cheese vs American Gruyere Cheese
Asiago Cheese
American Gruyere Cheese
Asiago Cheese is a cheese from Italy, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.
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 American Gruyere Cheese?
American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.
What's the Difference Between Asiago Cheese and American Gruyere Cheese?
- Origin: Asiago Cheese (Italy), American Gruyere Cheese (United States)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), American Gruyere Cheese (Pasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), American Gruyere Cheese (Typically 3-6 months)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)
Side-by-Side Comparison
| Asiago Cheese | American Gruyere Cheese | |
|---|---|---|
| Country of Origin | Italy | United States |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Wisconsin, The U.S. |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized |
| Texture | — | Semi-Firm |
| Rind | Thin, elastic (Asiago pressato) | Natural or Brushed, Sometimes Waxed |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | Typically 3-6 months |
| Taste | Sweetish when young, bitter and spicy when very old | Mild, Nutty, Slightly Buttery |
Taste Comparison: Does Asiago Cheese Taste Like American Gruyere Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while American Gruyere Cheese brings mild, nutty, slightly buttery character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while American Gruyere Cheese leans toward buttery, mildly nutty, slightly sweet, less complex than traditional gruyère. 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 American Gruyere Cheese at typically 3-6 months.
Can You Substitute Asiago Cheese for American Gruyere Cheese?
Asiago Cheese can stand in for American Gruyere 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 American Gruyere Cheese brings mild, nutty, slightly buttery notes.
Which Is Better, Asiago Cheese or American Gruyere 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 American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as American Gruyere Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while American Gruyere Cheese comes from United States. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, American Gruyere Cheese typically 3-6 months.
Is Asiago Cheese similar to American Gruyere Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for American Gruyere Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like American Gruyere Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while American Gruyere Cheese is mild, nutty, slightly buttery.
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 American Gruyere Cheese made of?
American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.
Which should I choose, Asiago Cheese or American Gruyere Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.