L'Etivaz Cheese vs Sap Sago Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between L'Etivaz Cheese and Sap Sago Cheese?
- Milk treatment: L'Etivaz Cheese (unpasteurized), Sap Sago Cheese (skimmed)
- Aging: L'Etivaz Cheese (5 to 13 months), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| L'Etivaz Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Vaud, Switzerland | Canton Of Glarus |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Skimmed |
| Texture | Hard | Hard |
| Rind | — | Natural |
| Aging | 5 to 13 months | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Fruity, slightly nutty | — |
Taste Comparison: Does L'Etivaz Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, L'Etivaz Cheese offers smokey, contrasted with Sap Sago Cheese's herbal. More specifically, L'Etivaz Cheese shows creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute L'Etivaz Cheese for Sap Sago Cheese?
In most recipes, L'Etivaz Cheese and Sap Sago Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over.
Which Is Better, L'Etivaz Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is L'Etivaz Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is L'Etivaz Cheese similar to Sap Sago Cheese?
Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.
Can I substitute L'Etivaz Cheese for Sap Sago Cheese?
Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.
Does L'Etivaz Cheese taste like Sap Sago 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's typically aged 5 to 13 months. It originates in Switzerland.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, L'Etivaz Cheese or Sap Sago Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.