Blue Cheese vs L'Etivaz Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
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 Blue Cheese and L'Etivaz Cheese?
- Origin: Blue Cheese (France), L'Etivaz Cheese (Switzerland)
- Milk type: Blue Cheese (Cow, Sheep, Goat), L'Etivaz Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), L'Etivaz Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), L'Etivaz Cheese (hard)
- Aging: Blue Cheese (Typically aged 2-6 months), L'Etivaz Cheese (5 to 13 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Blue Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | — | Vaud, Switzerland |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Hard |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | 5 to 13 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Fruity, slightly nutty |
Taste Comparison: Does Blue Cheese Taste Like L'Etivaz Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with L'Etivaz Cheese's smokey. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while L'Etivaz Cheese leans toward creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Blue Cheese for L'Etivaz Cheese?
Blue Cheese can stand in for L'Etivaz Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Blue Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Blue Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while L'Etivaz Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; L'Etivaz Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, L'Etivaz Cheese 5 to 13 months.
Is Blue Cheese similar to L'Etivaz Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for L'Etivaz Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like L'Etivaz Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and L'Etivaz Cheese is closer to smokey.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while L'Etivaz Cheese is hard.