Over a wood fire and in a press
On the wood fire
When the milk has curdled, the cheesemaker cuts the curdled mass into ever smaller grains, using a cheese harp. This delicate operation requires a lot of know-how on his part.
This mixture of curds and whey, sometimes as much as 1,000 litres at a time, is heated to around 57°C over the fire, under constant stirring. The cauldron is then swung away from the fire on the suspension arm.
Under the press
The cheesemaker stretches a cheesecloth on a rod, slides it under the curds and lifts out the cheese mass which he then puts into a mould and presses. The wheel of cheese thus formed must subsequently be turned over several times. The producer then puts the L’Etivaz AOP casein mark on it as well as his initials in order to be able to guarantee traceability. The wheels remain in the press until the following morning.
Weighing between 15 and 38 kg, the wheels are rubbed with cheese dairy salt and kept at the alpine production centre for a maximum of 7 days.
Weighing between 15 and 38 kg, the wheels are rubbed with cheese dairy salt and kept at the alpine production centre for a maximum of 7 days.
