L'Etivaz Cheese vs Roquefort Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
What's the Difference Between L'Etivaz Cheese and Roquefort Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Roquefort Cheese (France)
- Milk type: L'Etivaz Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Texture: L'Etivaz Cheese (hard), Roquefort Cheese (Moist, very creamy)
- Aging: L'Etivaz Cheese (5 to 13 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| L'Etivaz Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Vaud, Switzerland | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Hard | Moist, very creamy |
| Rind | — | None |
| Aging | 5 to 13 months | Minimum of 90 days, average of 5 months |
| Taste | Fruity, slightly nutty | Mild to strong |
Taste Comparison: Does L'Etivaz Cheese Taste Like Roquefort Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Roquefort Cheese brings mild to strong character. On the nose, L'Etivaz Cheese offers smokey, contrasted with Roquefort Cheese's sweet. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute L'Etivaz Cheese for Roquefort Cheese?
L'Etivaz Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for moist, very creamy. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Roquefort Cheese brings mild to strong notes.
Which Is Better, L'Etivaz Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Roquefort Cheese fits dishes calling for mild to strong.
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Roquefort Cheese comes from France. L'Etivaz Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Roquefort Cheese minimum of 90 days, average of 5 months.
Is L'Etivaz Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute L'Etivaz Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does L'Etivaz Cheese taste like Roquefort Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Roquefort Cheese is mild to strong. Aromas also diverge. L'Etivaz Cheese leans smokey, and Roquefort Cheese is closer to sweet.
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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, L'Etivaz Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Roquefort Cheese is moist, very creamy.