Maturation: minimum 135 days
Cheese Type: Cooked, Pressed hard 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 a wooden fire. This cooking method creates a huge difference in the resulting taste. The wooden fire will allow the cheese to have an ever-lasting distinct flavour, which a more contemporary gas fire couldn’t even pretend to achieve.
Etivaz AOP has a rich and powerful grassy, nutty, and slightly salty aroma. It is great snack to eat at any time of the day, especially when alongside walnuts or apples, which bring even more freshness to this mountain cheese.
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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3 reviews for Étivaz
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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