Bohinjski sir Cheese vs L'Etivaz Cheese

Bohinjski sir Cheese is a hard cow-milk cheese from Slovenia, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.

What Is Bohinjski sir Cheese?

Bohinjski sir is a Slovenian hard cheese from the Bohinj area, first made in 1873 using Emmental technology. It has a dry golden rind, straw yellow paste with small round eyes, and a nutty taste that turns piquant with age.

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 Bohinjski sir Cheese and L'Etivaz Cheese?

• Origin: Bohinjski sir Cheese (Slovenia), L'Etivaz Cheese (Switzerland)
• Milk treatment: Bohinjski sir Cheese (Raw), L'Etivaz Cheese (unpasteurized)
• Aging: Bohinjski sir Cheese (Minimum 60 days), L'Etivaz Cheese (5 to 13 months)
• Taste: Bohinjski sir Cheese (Full-flavored), L'Etivaz Cheese (fruity, slightly nutty)

Side-by-Side Comparison

Taste Comparison: Does Bohinjski sir Cheese Taste Like L'Etivaz Cheese?

Bohinjski sir Cheese reads as full-flavored, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Bohinjski sir Cheese offers aromatic, contrasted with L'Etivaz Cheese's smokey. More specifically, Bohinjski sir Cheese shows well-developed, aromatic, like young walnuts; piquant when fully ripe, 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. Bohinjski sir Cheese at minimum 60 days develops a different profile than L'Etivaz Cheese at 5 to 13 months.

Can You Substitute Bohinjski sir Cheese for L'Etivaz Cheese?

In most recipes, Bohinjski sir Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Bohinjski sir Cheese reads as full-flavored while L'Etivaz Cheese brings fruity, slightly nutty notes.

Which Is Better, Bohinjski sir Cheese or L'Etivaz Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Bohinjski sir Cheese suits recipes that want full-flavored notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.

Frequently Asked Questions

Is Bohinjski sir Cheese the same as L'Etivaz Cheese?

No, they're distinct cheeses. Bohinjski sir Cheese originates in Slovenia, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Bohinjski sir Cheese is typically aged minimum 60 days, L'Etivaz Cheese 5 to 13 months.

Is Bohinjski sir Cheese similar to L'Etivaz Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Bohinjski sir Cheese for L'Etivaz Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Bohinjski sir Cheese taste like L'Etivaz Cheese?

Bohinjski sir Cheese reads as full-flavored, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Bohinjski sir Cheese leans aromatic, and L'Etivaz Cheese is closer to smokey.

What is Bohinjski sir Cheese made of?

Bohinjski sir Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 60 days. It originates in Slovenia.

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, Bohinjski sir Cheese or L'Etivaz Cheese?

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