{"id":9233,"date":"2024-03-25T17:47:42","date_gmt":"2024-03-25T16:47:42","guid":{"rendered":"https:\/\/etivaz-aop.ch\/laffinage\/"},"modified":"2026-02-06T11:01:19","modified_gmt":"2026-02-06T10:01:19","slug":"laffinage","status":"publish","type":"page","link":"https:\/\/etivaz-aop.ch\/de\/laffinage\/","title":{"rendered":"Die Reifung"},"content":{"rendered":"
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Die Reifung<\/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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Die Reifung<\/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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Einkellerung<\/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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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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Salzbad & Salzbad-Keller<\/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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Warmer Keller<\/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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Reifungskeller<\/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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Speicher<\/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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Einkellerung<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jeder K\u00e4ser bringt seine K\u00e4se zwei bis drei Mal pro Woche in die Keller der Genossenschaft L\u2019Etivaz.<\/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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Die Reifung Schritt f\u00fcr Schritt
AOP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Salzbad & Salzbad-Keller<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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lle K\u00e4se werden w\u00e4hrend 24 Stunden in ein Salzbad gelegt. Dieser Schritt ist wichtig f\u00fcr die Bildung der Rinde, welche die Konservierung des K\u00e4ses erm\u00f6glicht und zur Geschmacksbildung beitr\u00e4gt.<\/div>
Damit sich die Rinde gut bildet, werden die Laibe w\u00e4hrend einer Woche nach dem Salzbad t\u00e4glich gewendet und mit Salz eingerieben. Dabei muss die Kellertemperatur zwischen 13 und 15 \u00b0C gehalten werden und der Keller eine Luftfeuchtigkeit von 90 bis 95 % aufweisen.<\/strong><\/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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Warmer Keller<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Die K\u00e4se kommen anschliessend in einen w\u00e4rmeren Keller mit einer Raumtemperatur zwischen 15 und 17 \u00b0C. Dort werden sie zwei Wochen lang drei Mal pro Woche gewendet und mit Salzwasser eingerieben. W\u00e4hrend dieser Zeit bildet sich an der K\u00e4seoberfl\u00e4che die sogenannte Schmiere. Diese feine, orangefarbige Schicht aus Mikroorganismen tr\u00e4gt zur Aromaentwicklung des K\u00e4ses bei.<\/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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Reifungskeller<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Die Laibe werden auf Regalen aus unbehandeltem Fichtenholz gelagert. W\u00e4hrend dieses Reifungsvorgangs, der zwischen 135 Tagen und 24 Monaten dauern kann, entwickelt der Teig des Alpk\u00e4ses L\u2019Etivaz AOP seine feine Textur, das delikate Aroma und seine charakteristische Elfenbein-Farbe.<\/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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Speicher<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nach sechsmonatiger Reifungszeit werden rund 1'000 Laibe ausgew\u00e4hlt, die anschliessend w\u00e4hrend 30 Monaten nat\u00fcrlich im Speicher trocknen.<\/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<\/div>","protected":false},"excerpt":{"rendered":"

L\u2019affinage L\u2019affinage 01 Encavage 02 Bain de sel et cave du bain de sel 03 Cave chaude 04 Cave d\u2019affinage 05 Grenier Encavage Chaque producteur achemine ses fromages frais 2 \u00e0 3 fois par semaine aux caves de la Coop\u00e9rative \u00e0 L\u2019Etivaz. Selon le cahier des charges, les fromages d\u2019alpage L\u2019Etivaz AOP ne peuvent pas […]<\/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-9233","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/pages\/9233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/comments?post=9233"}],"version-history":[{"count":10,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/pages\/9233\/revisions"}],"predecessor-version":[{"id":15706,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/pages\/9233\/revisions\/15706"}],"wp:attachment":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/media?parent=9233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}