Asiago Cheese vs Raclette Cheese

Asiago Cheese is a cheese from Italy, while Raclette Cheese is semisoft, smooth 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 Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

• Origin: Asiago Cheese (Italy), Raclette Cheese (Switzerland)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Raclette Cheese (Washed)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Raclette Cheese (3-4 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Raclette Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Raclette Cheese brings mildly acidic character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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 Raclette Cheese at 3-4 months.

Can You Substitute Asiago Cheese for Raclette Cheese?

Asiago Cheese can stand in for Raclette 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 Raclette Cheese brings mildly acidic notes.

Which Is Better, Asiago Cheese or Raclette 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 Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Asiago Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Raclette 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, Raclette Cheese 3-4 months.

Is Asiago Cheese similar to Raclette Cheese?

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

Can I substitute Asiago Cheese for Raclette Cheese?

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

Does Asiago Cheese taste like Raclette Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Raclette Cheese is mildly acidic.

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 Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Asiago Cheese or Raclette Cheese?

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