L'Etivaz

L'Etivaz is a type of hard cheese produced in the Swiss Alps. It is named after the village of L'Etivaz, where it was first made in the early 20th century. The cheese is made from the raw milk of cows that graze on the alpine pastures, which gives it a unique, rich flavor.

History

L'Etivaz cheese was first produced in 1932 by a group of 76 families in the village of L'Etivaz. They were dissatisfied with the industrialization of Gruyère cheese production and decided to create their own cheese using traditional methods. Today, the cheese is still made in the same way, with each wheel being handcrafted by the cheesemakers.

Production

The production of L'Etivaz cheese is a labor-intensive process that takes place between May and October. The cows are moved to the alpine pastures, where they graze on a variety of herbs and grasses. The milk is then collected and heated in copper vats over a wood fire. The curds are cut, pressed into molds, and then aged for a minimum of 135 days.

Characteristics

L'Etivaz cheese is a hard cheese with a slightly crumbly texture. It has a complex flavor that is both sweet and savory, with notes of caramel, nuts, and herbs. The cheese is also known for its distinctive aroma, which is reminiscent of the alpine pastures where the cows graze.

Recognition

In 2000, L'Etivaz cheese was granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the traditional way in the designated area can be called L'Etivaz.

See also

• List of Swiss cheeses
• List of cheeses

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  Street sign in L'Etivaz
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  L'Etivaz AOP cheese at WikiLovesCheese Vienna
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  L'Etivaz