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L'Etivaz Cheese vs Mahón-Menorca Cheese
In this article, we'll explore the answers to the most common questions about L'Etivaz Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between L'Etivaz Cheese and Mahón-Menorca Cheese?"
- "Is L'Etivaz Cheese and Mahón-Menorca Cheese the same?"
- "How does L'Etivaz Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of L'Etivaz Cheese compare to Mahón-Menorca Cheese?"
- "Is L'Etivaz Cheese or Mahón-Menorca Cheese better?"
L'Etivaz Cheese Overview
L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Country of Origin
L'Etivaz Cheese comes from Switzerland. Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. L'Etivaz Cheese has a GI (2011). Mahón-Menorca Cheese has a PDO (1996), PDO (1985).
Milk Type and Treatment
L'Etivaz Cheese is made with cow milk that is typically unpasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
L'Etivaz's texture can be described as "hard". Mahón-Menorca's texture can be described as "firm".
Taste and Aroma
L'Etivaz's aroma can be described as "smokey". Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
L'Etivaz Cheese's appearance is colored pale yellow . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Ranking
L'Etivaz is ranked #82 out of 996 types based on community views. Mahón-Menorca is ranked #223 out of 996 types based on community views.
Side-by-Side Comparison Table
| L'Etivaz Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Spain |
| Specific Origin | Not Specified | Menorca, Balearic Islands |
| Certification | GI (2011) | PDO (1996), PDO (1985) |
| Milk Type | Cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Unpasteurized | Raw or any authorized preservation technology |
| Rind | Not Specified | Characteristic orangish |
| Texture | Hard | Firm |
| Taste | Not Specified | Salty and spicy |
| Aroma | Smokey | Lactic, buttery |
| Colors | Pale yellow | Ivory-yellow to orangey or brownish gray |
| Forms | Not Specified | Parallelepiped shape |
| Age | Not Specified | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Rennet Type | Not Specified | Vegetable (Cynara cardunculus) |
Which One Should You Choose?
If you prefer a hard cheese, go for L'Etivaz. But if you enjoy a firm consistency, Mahón-Menorca might be the better pick.
