Asiago Cheese vs Gruyère Cheese

Asiago Cheese is a cheese from Italy, while Gruyère Cheese is dense, moister and made from cow milk, originating in Switzerland.

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 Gruyère Cheese?

Gruyère is a hard Swiss cheese from the cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern. It is sweet with a salty edge, creamy and nutty when young, sharper and earthier with age, and it melts well enough to carry fondue and French onion soup.

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

• Origin: Asiago Cheese (Italy), Gruyère Cheese (Switzerland)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Gruyère Cheese (Natural, orangy)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Gruyère Cheese (5 months to 24+)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Gruyère Cheese (Nutty, complex)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Gruyère Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Gruyère Cheese brings nutty, complex character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Gruyère Cheese leans toward moister and denser than sbrinz, typically with few to no holes. variants include gruyère d'alpage. flavors range from fruity, earthy, to barnyardy, especially in gruyère d'alpage. aged versions (15-24 months for gruyère, up to 40 months for comté) are drier, more granular, with finer and more complex aromas. younger cheese is more meltable and used in cooking, while older cheese has more intense flavors.. 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 Gruyère Cheese at 5 months to 24+.

Can You Substitute Asiago Cheese for Gruyère Cheese?

Asiago Cheese can stand in for Gruyère 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 Gruyère Cheese brings nutty, complex notes.

Which Is Better, Asiago Cheese or Gruyère 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 Gruyère Cheese fits dishes calling for nutty, complex.

Frequently Asked Questions

Is Asiago Cheese the same as Gruyère Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Gruyère Cheese comes from Switzerland. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Gruyère Cheese 5 months to 24+.

Is Asiago Cheese similar to Gruyère Cheese?

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

Can I substitute Asiago Cheese for Gruyère Cheese?

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

Does Asiago Cheese taste like Gruyère Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Gruyère Cheese is nutty, complex.

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 Gruyère Cheese made of?

Gruyère Cheese is made from cow milk (raw), using animal rennet. It's typically aged 5 months to 24+. It originates in Switzerland.

Which should I choose, Asiago Cheese or Gruyère Cheese?

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