Appenzeller Cheese vs L'Etivaz Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.
What Is Appenzeller Cheese?
Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.
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 Appenzeller Cheese and L'Etivaz Cheese?
- Milk treatment: Appenzeller Cheese (Raw), L'Etivaz Cheese (unpasteurized)
- Texture: Appenzeller Cheese (Firm), L'Etivaz Cheese (hard)
- Aging: Appenzeller Cheese (3 to 6 months or longer), L'Etivaz Cheese (5 to 13 months)
- Taste: Appenzeller Cheese (Piquant, tangy), L'Etivaz Cheese (fruity, slightly nutty)
Side-by-Side Comparison
| Appenzeller Cheese | L'Etivaz Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Appenzell Region | Vaud, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Firm | Hard |
| Rind | Washed rind | — |
| Aging | 3 to 6 months or longer | 5 to 13 months |
| Taste | Piquant, tangy | Fruity, slightly nutty |
Taste Comparison: Does Appenzeller Cheese Taste Like L'Etivaz Cheese?
Appenzeller Cheese reads as piquant, tangy, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Appenzeller Cheese offers strong, contrasted with L'Etivaz Cheese's smokey. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, 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. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than L'Etivaz Cheese at 5 to 13 months.
Can You Substitute Appenzeller Cheese for L'Etivaz Cheese?
In most recipes, Appenzeller Cheese and L'Etivaz Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while L'Etivaz Cheese brings fruity, slightly nutty notes.
Which Is Better, Appenzeller Cheese or L'Etivaz Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Appenzeller Cheese. For a hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.
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Frequently Asked Questions
Is Appenzeller Cheese the same as L'Etivaz Cheese?
No, they're distinct cheeses. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, L'Etivaz Cheese 5 to 13 months.
Is Appenzeller Cheese similar to L'Etivaz Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Appenzeller Cheese for L'Etivaz Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Appenzeller Cheese taste like L'Etivaz Cheese?
Appenzeller Cheese reads as piquant, tangy, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Appenzeller Cheese leans strong, and L'Etivaz Cheese is closer to smokey.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. 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, Appenzeller Cheese or L'Etivaz Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while L'Etivaz Cheese is hard.