Asiago Cheese vs Port Salut Cheese
Asiago Cheese
Port Salut Cheese
Asiago Cheese is a cheese from Italy, while Port Salut 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 Port Salut Cheese?
Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France. Trappist monks developed it in the 19th century, and it is known for its orange rind, its smooth sliceable paste and its mild flavor.
What's the Difference Between Asiago Cheese and Port Salut Cheese?
- Origin: Asiago Cheese (Italy), Port Salut Cheese (France)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Port Salut Cheese (pasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Port Salut Cheese (washed)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Port Salut Cheese (acidic, mellow)
Side-by-Side Comparison
| Asiago Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Pays De La Loire, France |
| Milk Type | — | Cow's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized |
| Texture | — | Semi-soft |
| Rind | Thin, elastic (Asiago pressato) | Washed |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Acidic, mellow |
Taste Comparison: Does Asiago Cheese Taste Like Port Salut Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Port Salut Cheese brings acidic, mellow character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Port Salut Cheese leans toward mild, with the strength of a mature cheese showing in the smell rather than the taste.
Can You Substitute Asiago Cheese for Port Salut Cheese?
Asiago Cheese can stand in for Port Salut 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 Port Salut Cheese brings acidic, mellow notes.
Which Is Better, Asiago Cheese or Port Salut 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 Port Salut Cheese fits dishes calling for acidic, mellow.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Port Salut Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Port Salut Cheese comes from France.
Is Asiago Cheese similar to Port Salut Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Port Salut Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Port Salut Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Port Salut Cheese is acidic, mellow.
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 Port Salut Cheese made of?
Port Salut Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Asiago Cheese or Port Salut Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.