L'Etivaz AOP

The delicious secret of the mountain pasture

L'Etivaz cheese is produced high up in the mountains, at an altitude of between 1,000 and 2,000 m. What's special about this cheese? It is only produced during the summering season, from 10 May to 10 October, in an area strictly limited to the Pays d’Enhaut. Moreover, all the cheeses are matured in a single location: the cellars of the Co-operative of L'Etivaz cheese producers.

It takes a great deal of expertise to produce L'Etivaz, skills which are passed down from generation to generation. The cheese is matured for at least 5 months on spruce boards and it is during this period that it develops its aromas and characteristic delicious subtle note of smokiness. The finest cheeses are dried naturally in a ripening room for 3 years. Later the cheese will be cut to produce its famous cheese shavings.


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