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 Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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)
Side-by-Side Comparison
| L'Etivaz Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | — | 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 | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does L'Etivaz Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
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.
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.
Which is your favorite?
One click, anonymous. See what others chose.
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.
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?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is L'Etivaz Cheese made of?
L'Etivaz Cheese is made from cow milk (unpasteurized). 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.