L'Etivaz Cheese vs Ossau-Iraty Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Ossau-Iraty Cheese is semi-hard, creamy and made from sheep milk, originating in France.
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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 Ossau-Iraty Cheese?
Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.
What's the Difference Between L'Etivaz Cheese and Ossau-Iraty Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Ossau-Iraty Cheese (France)
- Milk type: L'Etivaz Cheese (Cow's milk), Ossau-Iraty Cheese (Sheep's milk)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Ossau-Iraty Cheese (Raw)
- Texture: L'Etivaz Cheese (Hard), Ossau-Iraty Cheese (Semi-hard, creamy)
- Aging: L'Etivaz Cheese (5 to 13 months), Ossau-Iraty Cheese (Minimum 80-120 days)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Ossau-Iraty Cheese (fruity, herbaceous, nutty)
Side-by-Side Comparison
| L'Etivaz Cheese | Ossau-Iraty Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Vaud, Switzerland | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Hard | Semi-hard, creamy |
| Rind | — | Natural, smooth, orange to gray |
| Aging | 5 to 13 months | Minimum 80-120 days |
| Taste | Fruity, slightly nutty | Fruity, herbaceous, nutty |
Taste Comparison: Does L'Etivaz Cheese Taste Like Ossau-Iraty Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Ossau-Iraty Cheese brings fruity, herbaceous, nutty character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Ossau-Iraty Cheese's rich. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Ossau-Iraty Cheese at minimum 80-120 days.
Can You Substitute L'Etivaz Cheese for Ossau-Iraty Cheese?
L'Etivaz Cheese can stand in for Ossau-Iraty 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 semi-hard, creamy. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Ossau-Iraty Cheese brings fruity, herbaceous, nutty notes.
Which Is Better, L'Etivaz Cheese or Ossau-Iraty 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 semi-hard, creamy profile, Ossau-Iraty Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Ossau-Iraty Cheese fits dishes calling for fruity, herbaceous, nutty.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Ossau-Iraty Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Ossau-Iraty Cheese comes from France. L'Etivaz Cheese is made from cow milk; Ossau-Iraty Cheese uses sheep. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Ossau-Iraty Cheese minimum 80-120 days.
Is L'Etivaz Cheese similar to Ossau-Iraty Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute L'Etivaz Cheese for Ossau-Iraty Cheese?
You can, but expect a shift in richness and milk character.
Does L'Etivaz Cheese taste like Ossau-Iraty Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Ossau-Iraty Cheese is fruity, herbaceous, nutty. Aromas also diverge. L'Etivaz Cheese leans smokey, and Ossau-Iraty Cheese is closer to rich.
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 Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. It originates in France.
Which should I choose, L'Etivaz Cheese or Ossau-Iraty Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Ossau-Iraty Cheese is semi-hard, creamy.