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?
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.
What Is L'Etivaz Cheese?
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.
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)
Side-by-Side Comparison
| Blue Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | France | 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 | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | L'Etivaz Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and L'Etivaz Cheese
Blue Cheese
L'Etivaz Cheese
Taste Comparison: Does Blue Cheese Taste Like L'Etivaz Cheese?
Their flavor profiles are distinct. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with L'Etivaz Cheese's smokey.
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.
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.
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.
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?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 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.
See full profiles: Blue Cheese and L'Etivaz Cheese.