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L'Etivaz Cheese vs Roquefort Cheese
In this article, we'll explore the answers to the most common questions about L'Etivaz Cheese and Roquefort Cheese, including:
- "What is the difference between L'Etivaz Cheese and Roquefort Cheese?"
- "Is L'Etivaz Cheese and Roquefort Cheese the same?"
- "How does L'Etivaz Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of L'Etivaz Cheese compare to Roquefort Cheese?"
- "Is L'Etivaz Cheese or Roquefort Cheese better?"
L'Etivaz Cheese Overview
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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
L'Etivaz Cheese comes from Switzerland. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. L'Etivaz Cheese has a GI (2011). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
L'Etivaz Cheese is made with cow milk that is typically unpasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
L'Etivaz's texture can be described as "hard". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
L'Etivaz's aroma can be described as "smokey". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
L'Etivaz Cheese's appearance is colored pale yellow . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Roquefort Cheese uses animal rennet.
Ranking
L'Etivaz is ranked #83 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| L'Etivaz | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the L'Etivaz and Roquefort pages.
Side-by-Side Comparison Table
| L'Etivaz Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Not Specified | Roquefort-Sur-Soulzon, South Of France |
| Certification | GI (2011) | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Hard | Moist, very creamy |
| Taste | Not Specified | Mild to strong |
| Aroma | Smokey | Sweet |
| Colors | Pale yellow | Blue-veined |
| Forms | Not Specified | Wheels, wrapped in impermeable foil |
| Age | Not Specified | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a hard cheese, go for L'Etivaz. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick.
