Idiazabal Cheese vs L'Etivaz Cheese

Idiazabal Cheese is a semi-hard, elastic sheep-milk cheese from Spain, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and L'Etivaz Cheese?

• Origin: Idiazabal Cheese (Spain), L'Etivaz Cheese (Switzerland)
• Milk type: Idiazabal Cheese (Sheep's milk), L'Etivaz Cheese (Cow's milk)
• Milk treatment: Idiazabal Cheese (Raw), L'Etivaz Cheese (unpasteurized)
• Texture: Idiazabal Cheese (Semi-hard, elastic), L'Etivaz Cheese (Hard)
• Aging: Idiazabal Cheese (60 days), L'Etivaz Cheese (5 to 13 months)
• Taste: Idiazabal Cheese (Intense, slightly piquant), L'Etivaz Cheese (fruity, slightly nutty)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like L'Etivaz Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with L'Etivaz Cheese's smokey. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., 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. Idiazabal Cheese at 60 days develops a different profile than L'Etivaz Cheese at 5 to 13 months.

Can You Substitute Idiazabal Cheese for L'Etivaz Cheese?

Idiazabal Cheese can stand in for L'Etivaz Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, elastic bite and body where the recipe calls for hard. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while L'Etivaz Cheese brings fruity, slightly nutty notes.

Which Is Better, Idiazabal 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-hard, elastic cheese, go with Idiazabal Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.

Frequently Asked Questions

Is Idiazabal Cheese the same as L'Etivaz Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while L'Etivaz Cheese comes from Switzerland. Idiazabal Cheese is made from sheep milk; L'Etivaz Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, L'Etivaz Cheese 5 to 13 months.

Is Idiazabal Cheese similar to L'Etivaz Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Idiazabal Cheese for L'Etivaz Cheese?

You can, but expect a shift in richness and milk character.

Does Idiazabal Cheese taste like L'Etivaz Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and L'Etivaz Cheese is closer to smokey.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or L'Etivaz Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is semi-hard, elastic, while L'Etivaz Cheese is hard.