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Deutsch (Schweiz) The ripening
Cellaring
2 to 3 times a week each cheese producer takes his cheeses to the cellars of the Cooperative at L'Etivaz.
Ripening in stages
AOP
Brine bath & Brine bath cellar
All the cheese wheels are placed in a brine bath for 24 hours. This stage is essential for forming the crust which guarantees the preservation of the cheese and enables it to develop its flavour.
In order to guarantee a good crust, the wheels are turned over and rubbed with salt every day during the week following the brine bath in a cellar kept at a temperature of between 13°C and 15°C with 95% humidity.
Warm cellar
The cheeses are then removed to a warmer cellar where the temperature is between 15°C and 17°C, and where during a two week period they are turned over and rubbed with a weak brine solution 3 times a week. It is during this time that the smear is formed on the surface of the cheese. This thin, orange-coloured film composed of micro-organisms contributes to the development of the cheese’s aroma.
Ripening cellar
The cheeses are then laid out on un-planed shelves of spruce. It is during this ripening period lasting between 135 days and 24 months that the L'Etivaz AOP alpine cheese acquires its smoothness and elasticity as well as its characteristic yellow ivory colouring.
Loft
At the end of six months of ripening, around 1,000 wheels are selected to be dried naturally in the loft for a further period of 30 months.
