L'Etivaz Cheese vs Parmesan Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.
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 Parmesan Cheese?
Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.
What's the Difference Between L'Etivaz Cheese and Parmesan Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Parmesan Cheese (Italy)
- Texture: L'Etivaz Cheese (hard), Parmesan Cheese (hard, artisan)
- Aging: L'Etivaz Cheese (5 to 13 months), Parmesan Cheese (minimum 12 months, average 2 years)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Parmesan Cheese (salty, savory)
Side-by-Side Comparison
| L'Etivaz Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Vaud, Switzerland | Parma And Reggio Emilia, Emilia-Romagna, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Hard | Hard, artisan |
| Rind | — | Natural |
| Aging | 5 to 13 months | Minimum 12 months, average 2 years |
| Taste | Fruity, slightly nutty | Salty, savory |
Taste Comparison: Does L'Etivaz Cheese Taste Like Parmesan Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Parmesan Cheese brings salty, savory character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Parmesan Cheese's nutty, strong. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.
Can You Substitute L'Etivaz Cheese for Parmesan Cheese?
In most recipes, L'Etivaz Cheese and Parmesan Cheese 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 hard, artisan. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Parmesan Cheese brings salty, savory notes.
Which Is Better, L'Etivaz Cheese or Parmesan 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 hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Parmesan Cheese fits dishes calling for salty, savory.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Parmesan Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Parmesan Cheese comes from Italy. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Parmesan Cheese minimum 12 months, average 2 years.
Is L'Etivaz Cheese similar to Parmesan Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Parmesan Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Parmesan Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Parmesan Cheese is salty, savory. Aromas also diverge. L'Etivaz Cheese leans smokey, and Parmesan Cheese is closer to nutty, strong.
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 Parmesan Cheese made of?
Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.
Which should I choose, L'Etivaz Cheese or Parmesan Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Parmesan Cheese is hard, artisan.