L'Etivaz Cheese vs Livarot Cheese

L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Livarot Cheese is soft, washed-rind and made from cow milk, originating in France.

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 Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

What's the Difference Between L'Etivaz Cheese and Livarot Cheese?

• Origin: L'Etivaz Cheese (Switzerland), Livarot Cheese (France)
• Milk treatment: L'Etivaz Cheese (unpasteurized), Livarot Cheese (mostly pasteurized; only 12% raw)
• Texture: L'Etivaz Cheese (Hard), Livarot Cheese (Soft, washed-rind)
• Aging: L'Etivaz Cheese (5 to 13 months), Livarot Cheese (21 days)
• Taste: L'Etivaz Cheese (fruity, slightly nutty), Livarot Cheese (Pungent)

Side-by-Side Comparison

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

L'Etivaz Cheese reads as fruity, slightly nutty, while Livarot Cheese brings pungent character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Livarot Cheese's pungent animalian. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Livarot Cheese at 21 days.

Can You Substitute L'Etivaz Cheese for Livarot Cheese?

In most recipes, L'Etivaz Cheese and Livarot Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for soft, washed-rind. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Livarot Cheese brings pungent notes.

Which Is Better, L'Etivaz Cheese or Livarot Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with L'Etivaz Cheese. For a soft, washed-rind profile, Livarot Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is L'Etivaz Cheese the same as Livarot Cheese?

No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Livarot Cheese comes from France. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Livarot Cheese 21 days.

Is L'Etivaz Cheese similar to Livarot Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute L'Etivaz Cheese for Livarot Cheese?

You can, but expect a shift in bite and mouthfeel.

Does L'Etivaz Cheese taste like Livarot Cheese?

L'Etivaz Cheese reads as fruity, slightly nutty, while Livarot Cheese is pungent. Aromas also diverge. L'Etivaz Cheese leans smokey, and Livarot Cheese is closer to pungent animalian.

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.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, L'Etivaz Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Livarot Cheese is soft, washed-rind.