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.
L’Etivaz Rebibes AOP Brisures
(+36 months)
Swiss franc4.50
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!
Out of stock
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L’Etivaz AOP Rebibes is matured for a minimum of 36 months. -
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Because Etivaz à Rebibes PDO is extra-hard, it's not easy to cut... The best remedy is to take a plane and slide the cheese over it! The result is delicate, pretty rolls that will look great on your cheese platters or as an aperitif.