L'Etivaz Cheese vs Monastery Cheeses
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Monastery Cheeses is soft, semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.
What Is L'Etivaz Cheese?
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.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What's the Difference Between L'Etivaz Cheese and Monastery Cheeses?
- Origin: L'Etivaz Cheese (Switzerland), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Monastery Cheeses (pasteurized or unpasteurized)
- Texture: L'Etivaz Cheese (hard), Monastery Cheeses (soft, semi-soft, brined)
Side-by-Side Comparison
| L'Etivaz Cheese | Monastery Cheeses | |
|---|---|---|
| Country of Origin | Switzerland | Belgium, Canada, France, Switzerland And United States |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Hard | Soft, semi-soft, brined |
| Rind | — | Washed |
| Taste | — | Mild, pungent |
Which would you pick?
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Where to buy L'Etivaz Cheese and Monastery Cheeses
L'Etivaz Cheese
Monastery Cheeses
Taste Comparison: Does L'Etivaz Cheese Taste Like Monastery Cheeses?
Their flavor profiles are distinct. On the nose, L'Etivaz Cheese offers smokey, contrasted with Monastery Cheeses's pungent, strong.
Can You Substitute L'Etivaz Cheese for Monastery Cheeses?
In most recipes, L'Etivaz Cheese and Monastery Cheeses 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, semi-soft, brined.
Which Is Better, L'Etivaz Cheese or Monastery Cheeses?
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, semi-soft, brined profile, Monastery Cheeses is the better fit.
Frequently Asked Questions
Is L'Etivaz Cheese the same as Monastery Cheeses?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States.
Is L'Etivaz Cheese similar to Monastery Cheeses?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Monastery Cheeses?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Monastery Cheeses?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). It originates in Switzerland.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
Which should I choose, L'Etivaz Cheese or Monastery Cheeses?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Monastery Cheeses is soft, semi-soft, brined.
See full profiles: L'Etivaz Cheese and Monastery Cheeses.