Weight: 200
Maturation: minimum 135 days
Cheese Type: Cooked, Pressed hard cheese
Étivaz is a traditional alpine cheese made exclusively during the summer months in the Vaud Alps of Switzerland, crafted using raw cow’s milk from cows grazing on nutrient-rich alpine pastures between 1,000 and 2,000 meters altitude.
Cooked slowly over an open wood fire in copper cauldrons, this method imparts a subtle smoky note to the cheese, alongside its signature nutty and fruity flavours. Aged for several months on spruce boards, L’Etivaz develops a firm texture complemented by a lingering, earthy finish.
This artisanal cheese is perfect served sliced on a cheese platter with crusty bread or melted in fondues, pairing beautifully with white wines that highlight its rich and complex flavour profile, offering a true taste of Swiss alpine heritage. For a delicious way to enjoy Étivaz, try this delicious recipe!
Wine Pairing:
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
HKD119/200g
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4 reviews for Étivaz
Maria Tse –
Etivaz is interesting 🤔🤔🤔 I liked upon the first trial for its complex flavor (a bit of smokey, a little nutty, plus a tag of umami …) but then I didn’t like it the next day cuz of the saltiness… But then I liked it again on the next trial cuz it went so well with malbec …. I probably need to try it a few more times when it goes on sale 😂
Paul –
good cheese but a bit salty
Julia Au –
Very good! Like a softer fattier gruyere, nutty and salty. Great to cube up for cheese boards.
Paul C –
This is a rather nice, salty cheese. Sort of like manchego crossed with parmesan. I’m enjoying it with a nice red wine and some nuts and dried fruit.
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