{"id":9154,"date":"2024-03-25T17:47:10","date_gmt":"2024-03-25T16:47:10","guid":{"rendered":"https:\/\/etivaz-aop.ch\/la-fabrication\/"},"modified":"2024-04-08T10:59:17","modified_gmt":"2024-04-08T08:59:17","slug":"la-fabrication","status":"publish","type":"page","link":"http:\/\/etivaz-aop.ch\/en\/la-fabrication\/","title":{"rendered":"The production process"},"content":{"rendered":"
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The production process<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cheese-making<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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01<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alpine pastures situated at an altitude of between 1'000 et 2'000 meters.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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02<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How L'Etivaz AOP is made<\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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03<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In a copper cauldron<\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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04<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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On the wood fire<\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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05<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Under the press<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Alpine pastures situated at an altitude of between 1'000 et 2'000 meters.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The raw milk comes from cows which graze on the natural pastures of the Vaudois Alps and alpine foothills. It is these pastures, rich in wild flowers that create the aroma and provide the unique flavour of L\u2019Etivaz AOP.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The production process
of L\u2019Etivaz AOP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In a copper cauldron<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The milk from the evening milking is stocked in churns until the following morning, when the cheesemaker skims off the cream with a ladle. The evening milk and morning milk are then poured into the copper cauldron.
The milk, enriched with lactic bacteria obtained from the production centre itself, is gently heated to 32\u00b0C over a wood fire. The cheesemaker then adds the rennet, which consists of natural enzymes extracted exclusively from the abomasum of young calves. After stirring the milk for a few minutes the cheesemaker stops the mixer and allows the milk to rest so that it can curdle.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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On the wood fire<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When the milk has curdled, the cheesemaker cuts the curdled mass into ever smaller grains, using a cheese harp. This delicate operation requires a lot of know-how on his part.
This mixture of curds and whey, sometimes as much as 1,000 litres at a time, is heated to around 57\u00b0C over the fire, under constant stirring. The cauldron is then swung away from the fire on the suspension arm.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Under the press<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cheesemaker stretches a cheesecloth on a rod, slides it under the curds and lifts out the cheese mass which he then puts into a mould and presses. The wheel of cheese thus formed must subsequently be turned over several times. The producer then puts the L\u2019Etivaz AOP casein mark on it as well as his initials in order to be able to guarantee traceability. The wheels remain in the press until the following morning.
Weighing between 15 and 38 kg, the wheels are rubbed with cheese dairy salt and kept at the alpine production centre for a maximum of 7 days.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

La Fabrication Fabrication du fromage 01 Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude 02 La fabrication de L\u2019Etivaz AOP 03 Dans une chaudi\u00e8re en cuivre 04 Sur feu de bois 05 Sous presse Des p\u00e2turages situ\u00e9s entre 1\u2019000 et 2\u2019000 m\u00e8tres d\u2019altitude Le lait cru provient des vaches se nourrissant exclusivement de l\u2019herbage […]<\/p>\n","protected":false},"author":330,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-9154","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/comments?post=9154"}],"version-history":[{"count":11,"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9154\/revisions"}],"predecessor-version":[{"id":15889,"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9154\/revisions\/15889"}],"wp:attachment":[{"href":"http:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/media?parent=9154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}