Asiago Cheese vs Reblochon Cheese
Asiago Cheese
Reblochon Cheese
Asiago Cheese is a cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Asiago Cheese and Reblochon Cheese?
- Origin: Asiago Cheese (Italy), Reblochon Cheese (France)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Reblochon Cheese (3 to 4 months)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Asiago Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | Raw (Asiago d'allevo) | Raw |
| Texture | — | Ivory-colored, creamy and supple |
| Rind | Thin, elastic (Asiago pressato) | Yellow-orange covered with a thin white mold |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | 3 to 4 months |
| Taste | Sweetish when young, bitter and spicy when very old | Creamy, nutty |
Taste Comparison: Does Asiago Cheese Taste Like Reblochon Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Reblochon Cheese brings creamy, nutty character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Asiago Cheese for Reblochon Cheese?
Asiago Cheese can stand in for Reblochon 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 Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Asiago Cheese or Reblochon 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 Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Reblochon 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, Reblochon Cheese 3 to 4 months.
Is Asiago Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Reblochon Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Reblochon Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Reblochon Cheese is creamy, 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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Asiago Cheese or Reblochon Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.