Cheese story
What is L'Etivaz?
An alpine cheese made over wood fires in mountain chalets.
Origin
Vaud Alps, Switzerland
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Switzerland
Region
Vaud Alps
Milk type
cow
Texture
hard alpine
Rind
natural
Ageing
5 to 30 months
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: smoky, floral, nutty, alpine
Origin, protection and character
L'Etivaz comes from Switzerland, especially Vaud Alps. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
5 to 30 months
How to serve L'Etivaz
cheese boards, fondue, grating
Good food matches
Swiss white wine
potatoes
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
