Maturation: minimum 135 days
Cheese Type: Cooked, Pressed cheese
Made in Copper Cauldrons
Etivaz AOP is an alpine cheese made exclusively in the Vaudois natural pasture, at an altitude of 1000 to 2000m. It is traditionally made in a copper cauldron with wooden fire, a cooking method that creates a huge difference in the making off with a classic Swiss Gruyère. The wooden fire, contrary to gas, makes the development of the flavours lasting longer. Etivaz has a rich and powerful grassy, nutty, and slightly salty aroma. Great to eat it anytime with walnuts and apple to bring freshness to this mountain cheese.
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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Cheese Club Team