Etivaz à Rebibes PDO is a L'Etivaz made using the traditional method, but with a different maturing process after 6 months. At this stage, a few wheels of cheese are selected for their high quality and small size, then they are disgorged, rubbed with oil and left to mature for at least another 30 months in an attic. Air-dried, the result is an extra-hard 36-month L'Etivaz, which planing, grates or is best enjoyed as small cubes.
L’Etivaz AOP Rebibes
(+36 months)
Swiss franc39.00
L’Etivaz AOP Rebibes is matured for a minimum of 36 months.
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