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The cheese is formed into a wheel, 40 to 65 cm (16 to 26 in) in diameter with a thickness of 10 cm (3.9 in) and weighing from 20 to 50 kg (44 to 110 lb). Originally, the cheese had a large distribution of tiny holes; however, the modern cheese rarely shows holes. One may
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was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier and less sharp than
Antique Gruyère, yet smooth and flavorful. L'Etivaz
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In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They withdrew from the government's Gruyère program, and "created" their own cheese - L'Etivaz - named for the village
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has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.
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see the occasional horizontal fissure under the rind. It is eaten at the end of a meal with raisins or fresh figs. Another excellent accompaniment is nuts and slices of pears.
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In 2000, the cheese L'Etivaz was the first Swiss product other than wine to obtain an
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is a hard Swiss cheese made from raw cow's milk. It is classified as a
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Its place of origin, L'Etivaz, is a hamlet in the southwestern
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in 1932, and the first cheese cellars were built in 1934.
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255:(AOC). In 2013, the certification was replaced by the
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49:. Unsourced material may be challenged and removed.
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220:around which they all lived. They founded a
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109:Learn how and when to remove this message
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278:L'Etivaz Producers Cooperative website
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47:adding citations to reliable sources
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16:Swiss hard cheese similar to Gruyère
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696:Culinary Heritage of Switzerland
485:Cuisine and foods of Switzerland
300:Culinary Heritage of Switzerland
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232:L'Etivaz is made essentially as
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252:appellation d'origine contrôlée
34:needs additional citations for
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258:appellation d'origine protégée
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141:Small piece of L'Étivaz cheese
133:Round piece of L'Étivaz cheese
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150:Swiss-type or Alpine cheese
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599:Pain de seigle valaisan
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624:Vacherin Fribourgeois
433:Vacherin Fribourgeois
348:List of Swiss cheeses
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614:St. Galler Bratwurst
561:AOP and IGP products
43:improve this article
156:surchoix in taste.
629:Vacherin Mont d'Or
604:Raclette du Valais
438:Vacherin Mont d'Or
398:Raclette du Valais
353:Swiss-type cheeses
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125:Logo of L'Étivaz
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32:This article
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788:Château-d'Œx
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41:Please help
36:verification
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265:References
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99:March 2013
69:newspapers
58:"L'Etivaz"
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296:L'Etivaz
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