L’Etivaz AOP cheese is produced in the heart of the mountain pastures, at an altitude of between 1,000 and 2,000 metres. Made using a traditional method in big copper cauldron over a wood fire, this cheese has the flavour of alpine plants.
Etivaz AOP artisan cheese is made using a traditional method passed down from generation to generation. Every year, between May and October, nearly 70 farming families patiently and manually process the milk from their cows in the alpine meadow chalets. The precious nectar is poured and mixed in big copper cauldrons, heated only by wood fires.
Don't hesitate to stop by the Maison de L'Etivaz, in the village of the same name, to stock up on this delicious cheese! You can also book a guided tour of the cheese cellars, where the wheels of cheese produced by all the producers are stored and matured. Before the visit, you can watch a film retracing the life of the mountain pastures through history and the seasons! A tasting will await you at the end of the visit to the cellars.
L’Etivaz was the 1st Swiss cheese to obtain an appellation d’origine contrôlée (AOP) in 2000.