Maison de l’Etivaz and its cheese cellars

Maison de l’Etivaz represents the commercial and tourist side of the Etivaz AOC maturing cellars, where visitors can taste and buy Etivaz, an Alpine hard cheese produced between May and October.

La Maison de l’Etivaz et les Caves à fromage, Château-d'Oex

Maison de l’Etivaz is located above the Etivaz AOC cheese cellars where 20'000 loaves are matured. It proposes guided tours of the cellars, tastings and the sale of cheese, as well as a film portraying the history and the making of Etivaz AOC.

Scientific research has shown that the herbal composition of Etivaz pastures is richer and more varied than that of other pastures. This is why cheeses made from Etivaz milk may taste of hazelnut, nettles, and pineapple or have floral aromas.

The shop is managed together with the cooperative of Etivaz cheese producers. As a reminder: Etivaz milk comes from Alpine pastures located at an altitude of 1,000 to 2,000 metres. The cheese is made in summer chalets over a wood fire and then transported to the maturing cellars. The loaves stay there for at least 135 days, at a temperature of 10°-16° C. They are stored on pine shelves and turned and salted regularly.