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Weight: 400
Maturation: minimum 135 days
Cheese Type: Cooked, Pressed hard cheese
Made in Copper Cauldrons
Initially focused on crafting Gruyère cheese, Etivaz producers diverged in the 1930s due to concerns over compromised quality. They created their own cheese, utilizing traditional methods such as a copper cauldron and a wooden fire. This distinction enhances the flavours of Etivaz, setting it apart from classic Swiss Gruyère.
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.
Can be stored in the fridge for two to three weeks after being opened, or two months if the packet is untouched.
Wine Pairing:
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
HKD149/400g
HKD149/400g
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HKD169/400g
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Your Cheese Club Team
4 reviews for Étivaz
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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