L'Etivaz AOP is an exceptional Swiss cheese, exclusively made in the alpine pastures of the Vaud Prealps and Alps. It is produced artisanally during the summer grazing season, from May to October.
The production process of L'Etivaz is a true homage to ancestral traditions. The raw milk from cows grazing between 1000- and 2000-meters altitude is heated in large copper cauldrons over a wood fire. This method gives the cheese its unique, bold, and aromatic taste, with fruity notes and a slight hint of hazelnut.
It is the first Swiss cheese to obtain a controlled designation of origin (AOC) in 2000, replaced by the protected designation of origin (AOP) in 2013.
Its paste is hard, and its texture is fine, supple, and slightly firm. Its color is ivory yellow, and it rarely has holes.
FLAVORS: Bold and aromatic, with fruity notes and a slight hint of hazelnut. Depending on the terroir of the different alpine pastures where it is produced, the taste may vary slightly, but it always retains its distinctive character. Some cheeses may also have a slight smoky note due to the traditional wood fire heating method.
HOW TO ENJOY: It can be enjoyed as an appetizer, at the end of a meal, or even incorporated into recipes like fondue or gratins.
To enhance it, it is recommended to pair it with a light and fruity white wine. A Chasselas from the Lavaux region is an ideal choice. With its sweetness and fruity notes, it perfectly complements the creamy and fruity flavors of L'Etivaz.
