Welcome in the world of L’Etivaz AOP
The leading Alpine cheese
The Chalets
More than 100 chalets in the Vaud Alps produce the delicious L’Etivaz PDO cheese. Spread across 10 regions, some chalets welcome you to experience wood-fired production first-hand.
Soak up this ancestral know-how in dwellings nestled in the heart of pastures.
Soak up this ancestral know-how in dwellings nestled in the heart of pastures.
The aromas of the mountains, enhanced by wood-fired cheesemaking
L’Etivaz AOP is a hard Alpine cheese made by hand from 10 May to 10 October, with raw milk, fresh from the farm. ver 3,000 cows graze in about 130 Alpine pastures located at altitudes of 1,000 to 2,000 metres, supplying each day rich, floral milk that is heated exclusively over wood fires in copper cauldrons. The ripening process brings out the rich, powerful aromas that come from the wide variety of grasses eaten by the cows.
The production process
From milking to cheese pressing, there are several stages in the process of bringing out the best in milk milked at altitude.
Video
of the L’Etivaz AOP Alpine Cheese Producer Cooperative
L’Etivaz AOP
L’Etivaz AOP
Watch the video