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 can be shaved, grated or eaten in small cubes.
Breakage of L'Etivaz Rebibes PDO|(+36 months)
CHF3.20
When L'Etivaz à Rebibes is planed, there are always a few scraps that cannot be rolled. The result is fine shavings called "Brisures". Add them to your carpaccios, risottos or salads, and you'll be amazed at the results!
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