Asiago Cheese vs Tilsit Cheese

Asiago Cheese is a cheese from Italy, while Tilsit Cheese is semi-hard and made from cow milk, originating in Germany.

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 Tilsit Cheese?

Tilsit, also spelled Tilsiter, is a pale yellow semihard smear-ripened cow's milk cheese created in the mid-19th century by Prussian-Swiss settlers in the East Prussian town of Tilsit. It is medium firm with irregular holes, and often flavoured with caraway seed.

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

• Origin: Asiago Cheese (Italy), Tilsit Cheese (Germany)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Tilsit Cheese (Raw and pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Tilsit Cheese (Washed-rind/ Dry rind)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Tilsit Cheese (3 months / Variable)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Tilsit Cheese (Pungent, balanced)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Tilsit Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tilsit Cheese brings pungent, balanced character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Tilsit Cheese leans toward northern: pungent aroma, sweet; swiss: strong, sweetness. 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 Tilsit Cheese at 3 months / variable.

Can You Substitute Asiago Cheese for Tilsit Cheese?

Asiago Cheese can stand in for Tilsit 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 Tilsit Cheese brings pungent, balanced notes.

Which Is Better, Asiago Cheese or Tilsit 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 Tilsit Cheese fits dishes calling for pungent, balanced.

Frequently Asked Questions

Is Asiago Cheese the same as Tilsit Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Tilsit Cheese comes from Germany. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Tilsit Cheese 3 months / variable.

Is Asiago Cheese similar to Tilsit Cheese?

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

Can I substitute Asiago Cheese for Tilsit Cheese?

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

Does Asiago Cheese taste like Tilsit Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tilsit Cheese is pungent, balanced.

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 Tilsit Cheese made of?

Tilsit Cheese is made from cow milk (raw and pasteurized), using traditional rennet. It's typically aged 3 months / variable. It originates in Germany.

Which should I choose, Asiago Cheese or Tilsit Cheese?

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