The aromas of mountains sublimated by a wood fire
L’Etivaz AOP is a hard alpine cheese made in small production centres between 10 May and 10 October from local raw milk. More than 2,800 cows grazing on some 130 alpine pastures located at an altitude of between 1,000 and 2,000 metres, daily produce rich milk with a flowery bloom which is heated solely in copper cauldrons over a wood fire. The long ripening process brings out the rich, powerful aromas which come from the large amounts of herbs of which the cows have eaten their fill.
An alpine cheese par excellence, L’Etivaz AOP meets precise and exacting specifications. Each year, around 430 tonnes of L’Etivaz AOP, i.e. 16,000 wheels, find their way to display counters both in Switzerland and abroad.