L'Etivaz Cheese vs Vacherin Mont-d'Or Cheese
L'Etivaz Cheese is a hard cow-milk cheese from Switzerland, while Vacherin Mont-d'Or Cheese is soft 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 Vacherin Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between L'Etivaz Cheese and Vacherin Mont-d'Or Cheese?
- Milk treatment: L'Etivaz Cheese (unpasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: L'Etivaz Cheese (hard), Vacherin Mont-d'Or Cheese (soft)
- Aging: L'Etivaz Cheese (5 to 13 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| L'Etivaz Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Vaud, Switzerland | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Unpasteurized | Thermized (Swiss), raw (French) |
| Texture | Hard | Soft |
| Rind | — | Washed rind |
| Aging | 5 to 13 months | At least 2 weeks |
| Taste | Fruity, slightly nutty | — |
Taste Comparison: Does L'Etivaz Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. L'Etivaz Cheese at 5 to 13 months develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute L'Etivaz Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, L'Etivaz Cheese and Vacherin Mont-d'Or 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 soft.
Which Is Better, L'Etivaz Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is L'Etivaz Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Aging also differs: L'Etivaz Cheese is typically aged 5 to 13 months, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is L'Etivaz Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Etivaz Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Etivaz Cheese taste like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, L'Etivaz Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Etivaz Cheese is hard, while Vacherin Mont-d'Or Cheese is soft.