L’Etivaz is simply defined as an “alpine pasture cheese”, a mountain grassland cheese. It is similar in shape and production to a gruyère, but it is made under strict principles of quality that are rigorously defined and controlled.

Only between May 10th and October 10th, and through an “alpage certificate”, its seasonal production is allowed. At this time, the summer transhumance begins and the cattle are fed exclusively on fresh grass from alpine pastures. The production must take place in the same “chalets” where the herds are, without moving the milk. Only those natural products necessary for cheese making must be used: rennet obtained by maceration in warm and salted water of rennet bags from suckling calves, whey from the previous day's cheese making, and natural salt. Nothing more, and nothing less. All of this allows us to taste this L’Etivaz PDO made with raw cow’s milk pressed cooked paste and with a minimum aging of 18 months. A cheese with a slightly fruity taste, spicy with notes of hazelnuts and a pronounced flavor that subtly varies from mountain to mountain depending on the feed of the cows with which this great and exclusive cheese is made.

It is recommended to consume at room temperature.

Unit weight: 200gProducer: Cooperative Producers Alpine cheeses 'Etivaz' (aged by Ardai)Origin: L'Étivaz (Canton of Vaud, Switzerland)Milk type: raw cow's milkCoagulation: EnzymaticType: Pressed pasteMaturation: minimum of 18 monthsStorage: refrigeration 6ºC.Intensity: intenseProduct gluten-free.Allergens: Dairy