L'Etivaz Cheese vs Stilton Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Stilton Cheese is hard, blue-veined and made from cow milk, originating in England.
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 Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between L'Etivaz Cheese and Stilton Cheese?
- Origin: L'Etivaz Cheese (Switzerland), Stilton Cheese (England)
- Milk treatment: L'Etivaz Cheese (unpasteurized), Stilton Cheese (pasteurized)
- Texture: L'Etivaz Cheese (hard), Stilton Cheese (hard, blue-veined)
- Aging: L'Etivaz Cheese (5 to 13 months), Stilton Cheese (9 to 12 weeks)
- Taste: L'Etivaz Cheese (fruity, slightly nutty), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| L'Etivaz Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Switzerland | England |
| Specific Origin | Vaud, Switzerland | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Hard | Hard, blue-veined |
| Rind | — | Natural |
| Aging | 5 to 13 months | 9 to 12 weeks |
| Taste | Fruity, slightly nutty | Spicy, strong |
Taste Comparison: Does L'Etivaz Cheese Taste Like Stilton Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Stilton Cheese at 9 to 12 weeks.
Can You Substitute L'Etivaz Cheese for Stilton Cheese?
In most recipes, L'Etivaz Cheese and Stilton 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 hard, blue-veined. Flavor-wise, L'Etivaz Cheese reads as fruity, slightly nutty while Stilton Cheese brings spicy, strong notes.
Which Is Better, L'Etivaz Cheese or Stilton 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 hard, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, L'Etivaz Cheese suits recipes that want fruity, slightly nutty notes, while Stilton Cheese fits dishes calling for spicy, strong.
Which is your favorite?
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Stilton Cheese?
No, they're distinct cheeses. L'Etivaz Cheese originates in Switzerland, while Stilton Cheese comes from England. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Stilton Cheese 9 to 12 weeks.
Is L'Etivaz Cheese similar to Stilton Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Stilton Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Stilton Cheese?
L'Etivaz Cheese reads as fruity, slightly nutty, while Stilton Cheese is spicy, 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 Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, L'Etivaz Cheese or Stilton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Stilton Cheese is hard, blue-veined.