{"id":9233,"date":"2024-03-25T17:47:42","date_gmt":"2024-03-25T16:47:42","guid":{"rendered":"https:\/\/etivaz-aop.ch\/laffinage\/"},"modified":"2026-02-06T11:01:19","modified_gmt":"2026-02-06T10:01:19","slug":"laffinage","status":"publish","type":"page","link":"https:\/\/etivaz-aop.ch\/en\/laffinage\/","title":{"rendered":"The ripening"},"content":{"rendered":"
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The ripening<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The ripening<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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01<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cellaring<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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02<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Brine bath & Brine bath cellar<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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03<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Warm cellar<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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04<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ripening cellar<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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05<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Loft<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cellaring<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 to 3 times a week each cheese producer takes his cheeses to the cellars of the Cooperative at L'Etivaz.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ripening in stages
AOP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Brine bath & Brine bath cellar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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All the cheese wheels are placed in a brine bath for 24 hours. This stage is essential for forming the crust which guarantees the preservation of the cheese and enables it to develop its flavour.<\/div>
In order to guarantee a good crust, the wheels are turned over and rubbed with salt every day during the week following the brine bath in a cellar kept at a temperature of between 13\u00b0C and 15\u00b0C with 95% humidity.<\/strong><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Warm cellar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cheeses are then removed to a warmer cellar where the temperature is between 15\u00b0C and 17\u00b0C, and where during a two week period they are turned over and rubbed with a weak brine solution 3 times a week. It is during this time that the smear is formed on the surface of the cheese. This thin, orange-coloured film composed of micro-organisms contributes to the development of the cheese\u2019s aroma.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ripening cellar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cheeses are then laid out on un-planed shelves of spruce. It is during this ripening period lasting between 135 days and 24 months that the L'Etivaz AOP alpine cheese acquires its smoothness and elasticity as well as its characteristic yellow ivory colouring.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Loft<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At the end of six months of ripening, around 1,000 wheels are selected to be dried naturally in the loft for a further period of 30 months.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

L\u2019affinage L\u2019affinage 01 Encavage 02 Bain de sel et cave du bain de sel 03 Cave chaude 04 Cave d\u2019affinage 05 Grenier Encavage Chaque producteur achemine ses fromages frais 2 \u00e0 3 fois par semaine aux caves de la Coop\u00e9rative \u00e0 L\u2019Etivaz. Selon le cahier des charges, les fromages d\u2019alpage L\u2019Etivaz AOP ne peuvent pas […]<\/p>\n","protected":false},"author":330,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-9233","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/comments?post=9233"}],"version-history":[{"count":10,"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9233\/revisions"}],"predecessor-version":[{"id":15706,"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/pages\/9233\/revisions\/15706"}],"wp:attachment":[{"href":"https:\/\/etivaz-aop.ch\/en\/wp-json\/wp\/v2\/media?parent=9233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}