Fontina Cheese vs L'Etivaz Cheese
Fontina Cheese is a semi-soft cow-milk cheese from Italy, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Fontina Cheese?
Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.
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 Fontina Cheese and L'Etivaz Cheese?
- Origin: Fontina Cheese (Italy), L'Etivaz Cheese (Switzerland)
- Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), L'Etivaz Cheese (unpasteurized)
- Texture: Fontina Cheese (Semi-Soft), L'Etivaz Cheese (hard)
- Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), L'Etivaz Cheese (5 to 13 months)
- Taste: Fontina Cheese (Mild, Buttery, Nutty), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Fontina Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Aosta Valley, Italy | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Unpasteurized |
| Texture | Semi-Soft | Hard |
| Rind | Natural, Often Washed | — |
| Aging | Typically 2-3 months (can be aged longer for stronger flavor) | 5 to 13 months |
| Taste | Mild, Buttery, Nutty | Fruity, slightly nutty |
Taste Comparison: Does Fontina Cheese Taste Like L'Etivaz Cheese?
Fontina Cheese reads as mild, buttery, nutty, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with L'Etivaz Cheese's smokey. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, 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. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Fontina Cheese for L'Etivaz Cheese?
In most recipes, Fontina Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for hard. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Fontina Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Fontina Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
Which is your favorite?
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Frequently Asked Questions
Is Fontina Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Fontina Cheese originates in Italy, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), L'Etivaz Cheese 5 to 13 months.
Is Fontina Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fontina Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fontina Cheese taste like L'Etivaz Cheese?
Fontina Cheese reads as mild, buttery, nutty, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and L'Etivaz Cheese is closer to smokey.
What is Fontina Cheese made of?
Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.
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, Fontina Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while L'Etivaz Cheese is hard.