L'Etivaz Cheese vs Romano Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Romano Cheese is hard and made from cow, goat, or sheep 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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
What's the Difference Between L'Etivaz Cheese and Romano Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Romano Cheese (Italy)
- Milk type: L'Etivaz Cheese (cow's milk), Romano Cheese (cow's, goat's or sheep's milk)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Romano Cheese (pasteurized or unpasteurized)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| L'Etivaz Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Italy |
| Specific Origin | Vaud, Switzerland | The U.S. And Canada |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Hard | Hard |
| Rind | — | Natural |
| Aging | 5 to 13 months | — |
| Taste | Fruity, slightly nutty | Mild, sharp, tangy |
Taste Comparison: Does L'Etivaz Cheese Taste Like Romano Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Romano Cheese brings mild, sharp, tangy character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Romano Cheese's strong. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Romano Cheese leans toward salty.
Can You Substitute L'Etivaz Cheese for Romano Cheese?
L'Etivaz Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, L'Etivaz Cheese or Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is L'Etivaz Cheese the same as Romano Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Romano Cheese comes from Italy. L'Etivaz Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.
Is L'Etivaz Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute L'Etivaz Cheese for Romano Cheese?
You can, but expect a shift in richness and milk character.
Does L'Etivaz Cheese taste like Romano Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. L'Etivaz Cheese leans smokey, and Romano Cheese is closer to strong.
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 Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
Which should I choose, L'Etivaz Cheese or Romano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.