Asiago Cheese vs Langres Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Langres Cheese is semi-soft 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 Langres Cheese?

Langres is a cow's milk cheese from the plateau of Langres in Champagne-Ardenne, France. It is a small cylinder with a Penicillium candidum rind tinted orange by annatto, known for the concave dent in its top called the fontaine.

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

• Origin: Asiago Cheese (Italy), Langres Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Langres Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Langres Cheese (Semi-soft)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Langres Cheese (Soft, orange)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Langres Cheese (5 weeks)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Langres Cheese (Creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Langres Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Langres Cheese brings creamy, nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Langres Cheese leans toward characterized by a soft-rind with an orange rind colored by annatto and a naturally formed bowl on the top called the “fontaine.” known for its creamy aromas and hazelnut taste, enhanced by slow maturation of milk and ripening with salt water. can be consumed alone, paired with pinot noir or champagne, or used in recipes like fondue champenoise.. 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 Langres Cheese at 5 weeks.

Can You Substitute Asiago Cheese for Langres Cheese?

In most recipes, Asiago Cheese and Langres 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-soft. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Langres Cheese brings creamy, nutty notes.

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

Frequently Asked Questions

Is Asiago Cheese the same as Langres Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Langres 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, Langres Cheese 5 weeks.

Is Asiago Cheese similar to Langres Cheese?

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

Can I substitute Asiago Cheese for Langres Cheese?

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

Does Asiago Cheese taste like Langres Cheese?

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

Langres Cheese is made from cow milk (unpasteurized). It's typically aged 5 weeks. It originates in France.

Which should I choose, Asiago Cheese or Langres Cheese?

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