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Blue Cheese vs L'Etivaz Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and L'Etivaz Cheese, including:
- "What is the difference between Blue Cheese and L'Etivaz Cheese?"
- "Is Blue Cheese and L'Etivaz Cheese the same?"
- "How does Blue Cheese compare to L'Etivaz Cheese cheese?"
- "How does the taste of Blue Cheese compare to L'Etivaz Cheese?"
- "Is Blue Cheese or L'Etivaz Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
L'Etivaz Cheese Overview
L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. L'Etivaz Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. L'Etivaz Cheese has a GI (2011).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. L'Etivaz Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". L'Etivaz's texture can be described as "hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". L'Etivaz's aroma can be described as "smokey".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . L'Etivaz Cheese has a color of pale yellow .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. L'Etivaz is ranked #83 out of 996 types based on community views.
Pairing Comparison
| Blue | L'Etivaz | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and L'Etivaz pages.
Side-by-Side Comparison Table
| Blue Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Not Specified |
| Certification | Not Specified | GI (2011) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Not Specified |
| Aroma | Strong, Pungent, Earthy, Funky | Smokey |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard consistency, L'Etivaz might be the better pick.
