Asiago Cheese vs Pérail Cheese
Asiago Cheese
Pérail Cheese
Asiago Cheese is a cheese from Italy, while Pérail Cheese is soft and made from sheep 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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Asiago Cheese and Pérail Cheese?
- Origin: Asiago Cheese (Italy), Pérail Cheese (France)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Pérail Cheese (2 to 8 weeks)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Asiago Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Aveyron, France |
| Milk Type | — | Sheep |
| Milk Treatment | Raw (Asiago d'allevo) | — |
| Texture | — | Soft |
| Rind | Thin, elastic (Asiago pressato) | Wrinkly, mainly Geotrichum candidum |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 2 to 8 weeks |
| Taste | Sweetish when young, bitter and spicy when very old | Distinctly sheepy in older cheeses |
Taste Comparison: Does Asiago Cheese Taste Like Pérail Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pérail Cheese brings distinctly sheepy in older cheeses character. 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 Pérail Cheese at 2 to 8 weeks.
Can You Substitute Asiago Cheese for Pérail Cheese?
Asiago Cheese can stand in for Pérail 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 Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Asiago Cheese or Pérail 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 Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Pérail 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, Pérail Cheese 2 to 8 weeks.
Is Asiago Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Pérail Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Pérail Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Pérail Cheese is distinctly sheepy in older cheeses.
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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Asiago Cheese or Pérail Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.