Abbaye de Citeaux Cheese vs L'Etivaz Cheese
Abbaye de Citeaux Cheese is a semi-soft, brined cow-milk cheese from France, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
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What Is Abbaye de Citeaux Cheese?
Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.
What Is L'Etivaz Cheese?
L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.
What's the Difference Between Abbaye de Citeaux Cheese and L'Etivaz Cheese?
- Origin: Abbaye de Citeaux Cheese (France), L'Etivaz Cheese (Switzerland)
- Milk treatment: Abbaye de Citeaux Cheese (thermized), L'Etivaz Cheese (unpasteurized)
- Texture: Abbaye de Citeaux Cheese (Semi-soft, brined), L'Etivaz Cheese (Hard)
- Aging: Abbaye de Citeaux Cheese (three weeks), L'Etivaz Cheese (5 to 13 months)
- Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Abbaye de Citeaux Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Burgundy | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Thermized | Unpasteurized |
| Texture | Semi-soft, brined | Hard |
| Rind | Washed | — |
| Aging | Three weeks | 5 to 13 months |
| Taste | Acidic, milky, smooth | Fruity, slightly nutty |
Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like L'Etivaz Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with L'Etivaz Cheese's smokey. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Abbaye de Citeaux Cheese for L'Etivaz Cheese?
In most recipes, Abbaye de Citeaux Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, brined bite and body where the recipe calls for hard. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Abbaye de Citeaux Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, brined cheese, go with Abbaye de Citeaux Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
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Frequently Asked Questions
Is Abbaye de Citeaux Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, L'Etivaz Cheese 5 to 13 months.
Is Abbaye de Citeaux Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Abbaye de Citeaux Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abbaye de Citeaux Cheese taste like L'Etivaz Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and L'Etivaz Cheese is closer to smokey.
What is Abbaye de Citeaux Cheese made of?
Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.
Which should I choose, Abbaye de Citeaux Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, brined, while L'Etivaz Cheese is hard.