Absolute excellence of Swiss cheese production, Etivaz has a pronounced, fruity and spicy flavor with a slight hint of walnut, which depends entirely on the grass of the pastures grazed by cows: for this reason it can slightly change from summer pastures to pasture!
Etivaz DOP is a hard cheese, handcrafted in just over a hundred mountain dairies in the Vaudois Alps from May to October. The manufacture is absolutely handmade and is characterized by cooking raw milk directly on the fire, as the traditional recipe wants. The milk is processed directly on site and contains all the aromas of the most delicate alpine herbs. The color of its pasta goes from light yellow to slightly more intense notes; the forms weigh between 15 and 35 kilograms. Etivaz PDO is matured for a period of between 5 and 13 months and can be stored without problems. It is produced only in limited quantities: from 400 to 430 tons (ie 17,000 to 19,000 forms) and only during the summer months.
Etivaz is produced using the rich and fragrant milk of about 2,800 cows spread over 130 different mountain pastures located between 1,000 and 2,000 meters above sea level. It was in 1999 that the Etivaz mountain cheese became the first Swiss AOP registered in the Federal Register of Origin and Geographical Indication. The "Coopérative des producteurs de fromages d'alpege L'Etivaz", which sells most of the forms, has always played the fundamental role of providing producers with the possibility of storing and maturing in the beautiful air-conditioned cellars the cheeses produced during the summer .