L'Etivaz Cheese vs Provolone Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Provolone Cheese is semi-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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between L'Etivaz Cheese and Provolone Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Provolone Cheese (Italy)
- Texture: L'Etivaz Cheese (hard), Provolone Cheese (semi-hard, artisan)
- Aging: L'Etivaz Cheese (5 to 13 months), Provolone Cheese (at least 4 months for piccante)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Provolone Cheese (tangy)
Side-by-Side Comparison
| L'Etivaz Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Vaud, Switzerland | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Hard | Semi-hard, artisan |
| Aging | 5 to 13 months | At least 4 months for piccante |
| Taste | Fruity, slightly nutty | Tangy |
Taste Comparison: Does L'Etivaz Cheese Taste Like Provolone Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Provolone Cheese brings tangy character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute L'Etivaz Cheese for Provolone Cheese?
In most recipes, L'Etivaz Cheese and Provolone 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-hard, artisan. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Provolone Cheese brings tangy notes.
Which Is Better, L'Etivaz Cheese or Provolone 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, artisan profile, Provolone Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Provolone Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Provolone Cheese comes from Italy. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Provolone Cheese at least 4 months for piccante.
Is L'Etivaz Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Provolone Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Provolone Cheese is tangy. Aromas also diverge. L'Etivaz Cheese leans smokey, and Provolone Cheese is closer to pleasant.
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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, L'Etivaz Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Provolone Cheese is semi-hard, artisan.