L'Etivaz Cheese vs Port Salut Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Port Salut Cheese is semi-soft and made from cow 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 Port Salut Cheese?
Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France. Trappist monks developed it in the 19th century, and it is known for its orange rind, its smooth sliceable paste and its mild flavor.
What's the Difference Between L'Etivaz Cheese and Port Salut Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Port Salut Cheese (France)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Port Salut Cheese (pasteurized)
- Texture: L'Etivaz Cheese (hard), Port Salut Cheese (semi-soft)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Port Salut Cheese (acidic, mellow)
Side-by-Side Comparison
| L'Etivaz Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Vaud, Switzerland | Pays De La Loire, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Hard | Semi-soft |
| Rind | — | Washed |
| Aging | 5 to 13 months | — |
| Taste | Fruity, slightly nutty | Acidic, mellow |
Taste Comparison: Does L'Etivaz Cheese Taste Like Port Salut Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Port Salut Cheese brings acidic, mellow character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Port Salut Cheese's strong, increasing with age. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Port Salut Cheese leans toward mild, with the strength of a mature cheese showing in the smell rather than the taste.
Can You Substitute L'Etivaz Cheese for Port Salut Cheese?
In most recipes, L'Etivaz Cheese and Port Salut 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 semi-soft. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Port Salut Cheese brings acidic, mellow notes.
Which Is Better, L'Etivaz Cheese or Port Salut 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-soft profile, Port Salut Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Port Salut Cheese fits dishes calling for acidic, mellow.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Port Salut Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Port Salut Cheese comes from France.
Is L'Etivaz Cheese similar to Port Salut Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Port Salut Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Port Salut Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Port Salut Cheese is acidic, mellow. Aromas also diverge. L'Etivaz Cheese leans smokey, and Port Salut Cheese is closer to strong, increasing with age.
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 Port Salut Cheese made of?
Port Salut Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, L'Etivaz Cheese or Port Salut Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Port Salut Cheese is semi-soft.