Cambozola Cheese vs L'Etivaz Cheese
Cambozola Cheese is a soft, soft-ripened cow-milk cheese from Germany, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Cambozola Cheese?
Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than Gorgonzola piccante.
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 Cambozola Cheese and L'Etivaz Cheese?
- Origin: Cambozola Cheese (Germany), L'Etivaz Cheese (Switzerland)
- Milk treatment: Cambozola Cheese (pasteurized), L'Etivaz Cheese (unpasteurized)
- Texture: Cambozola Cheese (soft, soft-ripened), L'Etivaz Cheese (hard)
- Taste: Cambozola Cheese (mild, creamy, subdued blue), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Cambozola Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Germany | Switzerland |
| Specific Origin | Germany | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft, soft-ripened | Hard |
| Rind | Bloomy | — |
| Aging | — | 5 to 13 months |
| Taste | Mild, creamy, subdued blue | Fruity, slightly nutty |
Taste Comparison: Does Cambozola Cheese Taste Like L'Etivaz Cheese?
Cambozola Cheese reads as mild, creamy, subdued blue, while L'Etivaz Cheese brings fruity, slightly nutty character.
Can You Substitute Cambozola Cheese for L'Etivaz Cheese?
In most recipes, Cambozola Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for hard. Flavor-wise, Cambozola Cheese reads as mild, creamy, subdued blue while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Cambozola Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Cambozola Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Cambozola Cheese suits recipes that want mild, creamy, subdued blue notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
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Frequently Asked Questions
Is Cambozola Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Cambozola Cheese originates in Germany, while L'Etivaz Cheese comes from Switzerland.
Is Cambozola Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cambozola Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cambozola Cheese taste like L'Etivaz Cheese?
Cambozola Cheese reads as mild, creamy, subdued blue, while L'Etivaz Cheese is fruity, slightly nutty.
What is Cambozola Cheese made of?
Cambozola Cheese is made from cow milk (pasteurized). It originates in Germany.
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, Cambozola Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cambozola Cheese is soft, soft-ripened, while L'Etivaz Cheese is hard.