of L’Etivaz AOP
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.
History of the cooperative
In 1934, the construction of the L'Etivaz cellars marked the first stage in the creation of the Cooperative, which was officially inaugurated on 24 May 1935.
1932
The beginning...
Until the 1930s, the manufacture of
cheese in the Pays-d'Enhaut recorded a
a steady decline. Faced with this situation,
due to a drop in quality from
precarious storage conditions in
caves des chalets, the region's amodiators
decided in 1932 to join forces to form the
cooperative.
1934
Construction of the first cellar
In 1934, the construction of the cellars at L'Etivaz
marks the first stage in the creation of
Cooperative, officially inaugurated on 24
May 1935.
1946
Le grenier à rebibes
In 1946, the cooperative extended its reach
of action to the whole of the Vaud Alps.
built an attic for storing
3,000 pieces for drying cheese in
rebibes.
1974
first extension
The steady rise in production prompted him to
expand its cellars, which it did in 1974.
But soon afterwards, the cellars were already too full.
small to contain all the production. From
cheeses must be stored on the plain.
1986
second expansion
This expansion, in 1986, enabled
bring the entire maturing process back to the
cradle of production. Total capacity
14,000 for storage.
parts. So, over the years, producers of
2005
third expansion
A new extension to the cellars means
the storage of 9,180 additional parts,
in order to better satisfy the needs of
customers with a preference for cheeses
fuller-bodied, and therefore matured for longer.
2012
total renovation
In 2012, the expansion of the cellars
providing storage capacity of
30,000 pieces requires the destruction of the
cellar from 1934. A new attic for rebibes
is also built with a capacity
Production
Grazing
Pastures situated between 1,000 and 2,000 metres above sea level
at altitude. The raw milk comes from cows feeding...
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Chauderon
In a copper boiler. Stored in tubs, the milk from the evening milking is skimmed by the cheesemaker the next morning using a skimmer....
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On the wood fire
When the milk has coagulated, the artisan cuts the mass into very fine grains using a curd cutter. This...
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Intergeneration
In the world of L'Etivaz PDO, know-how is passed down from generation to generation, guaranteeing the authenticity and excellence of this artisan cheese. At the heart of each family, this living tradition perpetuates a unique heritage, shaped by passion and respect for ancestral gestures.
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Refining
Cellaring
Each producer sends his cheeses...
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Brine bath & Brine bath cellar
All the cheeses are immersed in a bath...
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Warm cellar
After the 1st week in a damp cellar, the...
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Ripening cellar
After 15 days in a warm cellar, the wheels are laid out on spruce tablards...
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Loft
After 6 months of maturing, around 1000 cheeses are selected. They are...
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Life on the mountain pastures
134 mountain chalets
Discover our 134 mountain chalets that produce L'Etivaz PDO cheese. These 134 chalets, divided into 10 regions, are all...
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Nature
Pastures and built heritage
The alpine pastures of L'Etivaz are much more than just pastures: they form a landscape shaped by generations of mountain farmers, where alpine chalets and stone walls bear witness to a rich built heritage. Between flower-filled meadows and vast green expanses, this unspoilt nature offers a unique setting for life at altitude.
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Flowers Herbarium & study
The mountain pastures are home to an exceptional flora, with every plant contributing to the richness of the land. From arnica to gentians and rare grasses, these meadows are a veritable living herbarium. Studies carried out on this biodiversity are helping us to better understand the influence of these plants on the taste of the cheese and the balance of the pastures.
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