L'Etivaz Cheese vs Pérail Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Pérail Cheese is soft and made from sheep milk, originating in France.
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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between L'Etivaz Cheese and Pérail Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Pérail Cheese (France)
- Milk type: L'Etivaz Cheese (cow's milk), Pérail Cheese (sheep)
- Texture: L'Etivaz Cheese (hard), Pérail Cheese (soft)
- Aging: L'Etivaz Cheese (5 to 13 months), Pérail Cheese (2 to 8 weeks)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| L'Etivaz Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Vaud, Switzerland | Aveyron, France |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Unpasteurized | — |
| Texture | Hard | Soft |
| Rind | — | Wrinkly, mainly Geotrichum candidum |
| Aging | 5 to 13 months | 2 to 8 weeks |
| Taste | Fruity, slightly nutty | Distinctly sheepy in older cheeses |
Taste Comparison: Does L'Etivaz Cheese Taste Like Pérail Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute L'Etivaz Cheese for Pérail Cheese?
L'Etivaz Cheese can stand in for Pérail 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 soft. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, L'Etivaz Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Pérail Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Pérail Cheese comes from France. L'Etivaz Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Pérail Cheese 2 to 8 weeks.
Is L'Etivaz Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute L'Etivaz Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does L'Etivaz Cheese taste like Pérail Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Pérail Cheese is distinctly sheepy in older cheeses.
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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, L'Etivaz Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Pérail Cheese is soft.