Etivaz is the name for an AOP mountain pasture cheese and the village where the cheese rounds are kept, near Château-d’Oex in the Vaudois Alps. The Maison de l’Etivaz offers visitors a chance to learn all about this cheese through demonstrations, tastings and visits to the ageing cellars.
At the Maison de l’Etivaz, visitors can learn all about a typically Swiss cheese, protected by an AOP label (Appellation d’Origine Protégée – protected designation of origin). Open every day, this is primarily a place to buy this delicious cheese. Tours can also be organised with a slide show on how the cheese is made, a tasting (cheese on its own or with cold meats and a glass of local wine) and a visit to the ageing cellars.
Situated beneath the house, the ageing cellars contain over 20,000 cheese rounds which spend at least 135 days here, at a temperature of 10 to 16 degrees. During this period, the cheese is regularly turned and salt. According to a strictly regulated process, Etivaz AOP is only made between May and October in the mountain pasture chalets of Pays-d’Enhaut, at an altitude between 1,000 and 2,000 m.