Forsterkase Cheese vs L'Etivaz Cheese
Forsterkase Cheese is a semi-soft, artisan cow-milk cheese from Switzerland, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Forsterkase Cheese?
Forsterkase is a semi-soft, artisan cheese made from unpasteurized cow's milk in Sankt Gallen, Krümmenswil, Switzerland. It has an ivory color and a mold-ripened rind that contributes to its pungent and stinky aroma. The flavor profile of Forsterkase is floral, spicy, and woody, providing a rich taste experience. Its texture is smooth and creamy, making it easy to slice and enjoy. Known also as Försterkäse or Krümmenswiler Försterkäse, this cheese is a fine example of traditional Swiss cheesemaking. It's best enjoyed with crusty bread or paired with a robust wine to complement its bold flavors.
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 Forsterkase Cheese and L'Etivaz Cheese?
- Texture: Forsterkase Cheese (semi-soft, artisan), L'Etivaz Cheese (hard)
- Taste: Forsterkase Cheese (floral, spicy, woody), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Forsterkase Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Sankt Gallen, Krümmenswil | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Semi-soft, artisan | Hard |
| Rind | Mold ripened | — |
| Aging | — | 5 to 13 months |
| Taste | Floral, spicy, woody | Fruity, slightly nutty |
Taste Comparison: Does Forsterkase Cheese Taste Like L'Etivaz Cheese?
Forsterkase Cheese reads as floral, spicy, woody, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Forsterkase Cheese offers pungent, stinky, contrasted with L'Etivaz Cheese's smokey.
Can You Substitute Forsterkase Cheese for L'Etivaz Cheese?
In most recipes, Forsterkase 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, artisan bite and body where the recipe calls for hard. Flavor-wise, Forsterkase Cheese reads as floral, spicy, woody while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Forsterkase 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, artisan cheese, go with Forsterkase Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Forsterkase Cheese suits recipes that want floral, spicy, woody notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
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Frequently Asked Questions
Is Forsterkase Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses.
Is Forsterkase Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Forsterkase Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Forsterkase Cheese taste like L'Etivaz Cheese?
Forsterkase Cheese reads as floral, spicy, woody, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Forsterkase Cheese leans pungent, stinky, and L'Etivaz Cheese is closer to smokey.
What is Forsterkase Cheese made of?
Forsterkase Cheese is made from cow milk (unpasteurized). It originates in Switzerland.
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, Forsterkase Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Forsterkase Cheese is semi-soft, artisan, while L'Etivaz Cheese is hard.