Asiago Cheese vs Lou Bergier Pichin Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Lou Bergier Pichin Cheese is semi-soft and made from cow milk, originating in Italy.

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 Lou Bergier Pichin Cheese?

Lou Bergier Pichin is a semi-soft, artisan cheese from Piemonte, Italy, crafted from unpasteurized cow's milk. Its texture is smooth and creamy, offering a rich tasting experience. The flavor profile includes creamy, floral, and mushroom-like notes, creating a balanced and enjoyable taste. The aroma is grassy and milky, adding to its appeal. It features a natural rind with a brown color. This cheese reflects traditional Italian cheesemaking techniques, highlighting local ingredients and expertise.

What's the Difference Between Asiago Cheese and Lou Bergier Pichin Cheese?

• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Lou Bergier Pichin Cheese (unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Lou Bergier Pichin Cheese (Semi-soft)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Lou Bergier Pichin Cheese (natural)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Lou Bergier Pichin Cheese (creamy, floral, mushroomy)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Lou Bergier Pichin Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Lou Bergier Pichin Cheese brings creamy, floral, mushroomy character.

Can You Substitute Asiago Cheese for Lou Bergier Pichin Cheese?

In most recipes, Asiago Cheese and Lou Bergier Pichin 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 Lou Bergier Pichin Cheese brings creamy, floral, mushroomy notes.

Which Is Better, Asiago Cheese or Lou Bergier Pichin 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, Lou Bergier Pichin Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Lou Bergier Pichin Cheese fits dishes calling for creamy, floral, mushroomy.

Frequently Asked Questions

Is Asiago Cheese the same as Lou Bergier Pichin Cheese?

No, they're distinct cheeses.

Is Asiago Cheese similar to Lou Bergier Pichin Cheese?

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

Can I substitute Asiago Cheese for Lou Bergier Pichin Cheese?

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

Does Asiago Cheese taste like Lou Bergier Pichin Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Lou Bergier Pichin Cheese is creamy, floral, mushroomy.

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 Lou Bergier Pichin Cheese made of?

Lou Bergier Pichin Cheese is made from cow milk (unpasteurized). It originates in Italy.

Which should I choose, Asiago Cheese or Lou Bergier Pichin Cheese?

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