, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
L'Etivaz Cheese vs Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about L'Etivaz Cheese and Mozzarella Cheese, including:
- "What is the difference between L'Etivaz Cheese and Mozzarella Cheese?"
- "Is L'Etivaz Cheese and Mozzarella Cheese the same?"
- "How does L'Etivaz Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of L'Etivaz Cheese compare to Mozzarella Cheese?"
- "Is L'Etivaz Cheese or Mozzarella 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.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Country of Origin
L'Etivaz Cheese comes from Switzerland. Mozzarella Cheese originated from Italy.
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). Mozzarella is not a protected cheese.
Milk Type and Treatment
L'Etivaz Cheese is made with cow milk that is typically unpasteurized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
Composition and Texture
L'Etivaz's texture can be described as "hard". Mozzarella Cheese has a fat content of varies and a moisture content of none. Mozzarella's texture can be described as "soft, creamy".
Taste and Aroma
L'Etivaz's aroma can be described as "smokey". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
Appearance and Aging
L'Etivaz Cheese's appearance is colored pale yellow . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
L'Etivaz is ranked #76 out of 996 types based on community views. Mozzarella is ranked #43 out of 996 types based on community views.
Pairing Comparison
| L'Etivaz | Mozzarella | |
|---|---|---|
| Best Pairings | No pairings listed. | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | No additional pairings listed. | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the L'Etivaz and Mozzarella pages.
Side-by-Side Comparison Table
| L'Etivaz Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Not Specified | Not Specified |
| Certification | GI (2011) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Fat Content | Not Specified | Varies |
| Moisture Content | Not Specified | High |
| Rind | Not Specified | None |
| Texture | Hard | Soft, creamy |
| Taste | Not Specified | Mild, milky |
| Aroma | Smokey | Mild |
| Colors | Pale yellow | White |
| Forms | Not Specified | Balls, blocks, shredded |
| Age | Not Specified | Eaten fresh |
| Rennet Type | Not Specified | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a hard cheese, go for L'Etivaz. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick.
