L'Etivaz Cheese vs Reblochon Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between L'Etivaz Cheese and Reblochon Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Reblochon Cheese (France)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: L'Etivaz Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: L'Etivaz Cheese (5 to 13 months), Reblochon Cheese (3 to 4 months)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| L'Etivaz Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Vaud, Switzerland | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 5 to 13 months | 3 to 4 months |
| Taste | Fruity, slightly nutty | Creamy, nutty |
Taste Comparison: Does L'Etivaz Cheese Taste Like Reblochon Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute L'Etivaz Cheese for Reblochon Cheese?
In most recipes, L'Etivaz Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, L'Etivaz Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Reblochon Cheese comes from France. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Reblochon Cheese 3 to 4 months.
Is L'Etivaz Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Reblochon Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, L'Etivaz Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.