L'Etivaz Cheese vs Lor Cheese

L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Lor Cheese is soft and made from cow, goat, or sheep milk, originating in Iran.

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 Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

• Origin: L'Etivaz Cheese (Switzerland), Lor Cheese (Iran)
• Milk type: L'Etivaz Cheese (Cow's milk), Lor Cheese (Sheep's, goat's or cow's milk)
• Milk treatment: L'Etivaz Cheese (unpasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
• Texture: L'Etivaz Cheese (Hard), Lor Cheese (Soft)
• Aging: L'Etivaz Cheese (5 to 13 months), Lor Cheese (Fresh)
• Taste: L'Etivaz Cheese (fruity, slightly nutty), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

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

L'Etivaz Cheese reads as fruity, slightly nutty, while Lor Cheese brings slightly sweet cream character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Lor Cheese's no particular smell. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Lor Cheese at fresh.

Can You Substitute L'Etivaz Cheese for Lor Cheese?

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

Which Is Better, L'Etivaz Cheese or Lor 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 profile, Lor Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is L'Etivaz Cheese the same as Lor Cheese?

No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Lor Cheese comes from Iran. L'Etivaz Cheese is made from cow milk; Lor Cheese uses cow, goat, or sheep. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Lor Cheese fresh.

Is L'Etivaz Cheese similar to Lor Cheese?

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

Can I substitute L'Etivaz Cheese for Lor Cheese?

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

Does L'Etivaz Cheese taste like Lor Cheese?

L'Etivaz Cheese reads as fruity, slightly nutty, while Lor Cheese is slightly sweet cream. Aromas also diverge. L'Etivaz Cheese leans smokey, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from cow, goat, or sheep milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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

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