L’Etivaz AOP cheese is produced in the heart of the mountain pastures, at an altitude of between 1,000 and 2,000 metres. Made using a traditional method in big copper cauldron over a wood fire, this cheese has the flavour of alpine plants.
Etivaz AOP artisan cheese is made using a traditional method passed down from generation to generation. Every year, between May and October, nearly 70 farming families patiently and manually process the milk from their cows in the alpine meadow chalets. The precious nectar is poured and mixed in big copper cauldrons, heated only by wood fires. Make sure you stop at L’Etivaz visitor centre, in the village of the same name, to visit the cheese cellars where the wheels produced by all the farmers are stored and aged. Here, you’ll find a slide show presenting the life of the meadow pastures over history and the seasons. L’Etivaz was the 1st Swiss cheese to obtain an appellation d’origine contrôlée (AOP) in 2000.