Chauderon
The production process
of L’Etivaz AOP
In a copper cauldron
The milk from the evening milking is stocked in churns until the following morning, when the cheesemaker skims off the cream with a ladle. The evening milk and morning milk are then poured into the copper cauldron.
The milk, enriched with lactic bacteria obtained from the production centre itself, is gently heated to 32°C over a wood fire. The cheesemaker then adds the rennet, which consists of natural enzymes extracted exclusively from the abomasum of young calves. After stirring the milk for a few minutes the cheesemaker stops the mixer and allows the milk to rest so that it can curdle.
The milk, enriched with lactic bacteria obtained from the production centre itself, is gently heated to 32°C over a wood fire. The cheesemaker then adds the rennet, which consists of natural enzymes extracted exclusively from the abomasum of young calves. After stirring the milk for a few minutes the cheesemaker stops the mixer and allows the milk to rest so that it can curdle.
