Asiago Cheese vs Havarti Cheese

Asiago Cheese is a cheese from Italy, while Havarti Cheese is smooth and made from cow milk, originating in Denmark.

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 Havarti Cheese?

Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.

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

• Origin: Asiago Cheese (Italy), Havarti Cheese (Denmark)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Havarti Cheese (pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Havarti Cheese (rindless)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Havarti Cheese (about 3 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Havarti Cheese (Mild, buttery)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Havarti Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Havarti Cheese brings mild, buttery character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Havarti Cheese leans toward mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello.. 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 Havarti Cheese at about 3 months.

Can You Substitute Asiago Cheese for Havarti Cheese?

Asiago Cheese can stand in for Havarti 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 Havarti Cheese brings mild, buttery notes.

Which Is Better, Asiago Cheese or Havarti 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 Havarti Cheese fits dishes calling for mild, buttery.

Frequently Asked Questions

Is Asiago Cheese the same as Havarti Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Havarti Cheese comes from Denmark. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Havarti Cheese about 3 months.

Is Asiago Cheese similar to Havarti Cheese?

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

Can I substitute Asiago Cheese for Havarti Cheese?

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

Does Asiago Cheese taste like Havarti Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Havarti Cheese is mild, 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 Havarti Cheese made of?

Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.

Which should I choose, Asiago Cheese or Havarti Cheese?

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