Weight: 400
Maturation: Minimum 4 months
Cheese Type: Cooked, Pressed
Made in Copper Cauldrons
[translate:L’Etivaz] is a traditional alpine cheese made exclusively during the summer months in the [translate:Vaud Alps] of [translate: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, [translate: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 [translate:L’Etivaz], try the Perfect [translate:L’oeuf] with [translate:Mousse] from [translate:L’Etivaz] recipe, which showcases the cheese’s delicate flavors in a refined and traditional dish.
Wine Pairing:
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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6 reviews for Étivaz – 400g
Katarina Siena –
A good option if you’re bored of Comte or Beaufort. It’s strong and savory, and the texture is quite firm.
Amy Tsang –
Very tasty cheese
Nicolas Guyon –
Outstanding! It has a firm, slightly grainy texture and a rich, complex flavor with nutty and slightly fruity undertones
Rain –
A normal french comte could easily beat it
Jeffrey Chan –
Some said L’Etivaz is basically what Gruyere is 150 years ago — it’s hard to doubt that aftering tasitng this. This is essentially an aged and highly refined Gruyere. It’s fantastic eaten on its own, but it pairs very well with a sweet-ish cracker too. Or even try pairing this with a bit of black pepper, it works surprisingly well!
D Lo –
If you like a strong and aged comte, then you should definitely try this! I loved this, and it was great on a galette.
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