Asiago Cheese vs L'Etivaz Cheese
Asiago Cheese is a cheese from Italy, while L'Etivaz Cheese is hard 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 L'Etivaz Cheese?
L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.
What's the Difference Between Asiago Cheese and L'Etivaz Cheese?
- Origin: Asiago Cheese (Italy), L'Etivaz Cheese (Switzerland)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), L'Etivaz Cheese (unpasteurized)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), L'Etivaz Cheese (5 to 13 months)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Asiago Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Vaud, Switzerland |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Unpasteurized |
| Texture | — | Hard |
| Rind | Thin, elastic (Asiago pressato) | — |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 5 to 13 months |
| Taste | Sweetish when young, bitter and spicy when very old | Fruity, slightly nutty |
Taste Comparison: Does Asiago Cheese Taste Like L'Etivaz Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while L'Etivaz Cheese brings fruity, slightly nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while L'Etivaz Cheese leans toward creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil. 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 L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Asiago Cheese for L'Etivaz Cheese?
Asiago Cheese can stand in for L'Etivaz 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 L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Asiago Cheese or L'Etivaz 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 L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
Which is your favorite?
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Frequently Asked Questions
Is Asiago Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while L'Etivaz 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, L'Etivaz Cheese 5 to 13 months.
Is Asiago Cheese similar to L'Etivaz Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for L'Etivaz Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like L'Etivaz Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while L'Etivaz Cheese is fruity, slightly nutty.
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 L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.
Which should I choose, Asiago Cheese or L'Etivaz Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.