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Feta Cheese vs L'Etivaz Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and L'Etivaz Cheese, including:
- "What is the difference between Feta Cheese and L'Etivaz Cheese?"
- "Is Feta Cheese and L'Etivaz Cheese the same?"
- "How does Feta Cheese compare to L'Etivaz Cheese cheese?"
- "How does the taste of Feta Cheese compare to L'Etivaz Cheese?"
- "Is Feta Cheese or L'Etivaz Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). L'Etivaz Cheese has a GI (2011).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. L'Etivaz Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". L'Etivaz's texture can be described as "hard".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". L'Etivaz's aroma can be described as "smokey".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . L'Etivaz Cheese has a color of pale yellow .
Rind and Rennet Type
Feta Cheese's rind is described as none .
Ranking
Feta is ranked #29 out of 996 types based on community views. L'Etivaz is ranked #82 out of 996 types based on community views.
Pairing Comparison
| Feta | L'Etivaz | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and L'Etivaz pages.
Side-by-Side Comparison Table
| Feta Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Greece | Switzerland |
| Specific Origin | Throughout Greece | Not Specified |
| Certification | PDO (2002) | GI (2011) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Unpasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft, white, aged in brine | Hard |
| Taste | Sharp to mild | Not Specified |
| Aroma | Nutty, strong | Smokey |
| Colors | White | Pale yellow |
| Forms | Blocks submerged in brine, barrels | Not Specified |
| Age | 2 months to longer | Not Specified |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a hard consistency, L'Etivaz might be the better pick.
