Étivaz

Etivaz (Z this does not pronounce, is indissociable name) is a Fromage Suisse with hard paste, in a hurry, cooked manufactured only with the mountain pasture during the season of estivage (May at October). It owes its name at the village of the same name in the middle of its production zone in the the Alps and Préalpes of Vaud.

It is manufactured starting from the believed milk of cows present in the pastures located between 1000 and 2000 meters of altitude, in the communes of Castle-in Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Top, Leysin, Corbeyrier, Villeneuve, Ollon and Bex.

Of frank and aromatic taste, fruity, with a light hazel nut taste, its paste is of yellow color ivory. One finds it out of grinding stones from 15 to 35 kg. The production of the summer oscillates between 320 and 330 tons, is 12000 to 14000 parts.

Manufacture

Etivaz is manufactured in a very artisanal way, but with strict standards, in large copper cauldrons on the wood fire. This manufacture requires a traditional know-how and gestures which confer on the product all its quality.

The cheeses are soaked 24 hours in the brine, they then will be salted and brushed regularly with salt then stored on boards of spruce and turned over every 5 days. The grinding stones are refined at least five months in the cellars. Certain grinding stones are chosen and dried in an attic during nearly three years but they can be put on sale as of the 7th month according to maturation. Planed, they give famous the rebibes of Etivaz.

Etivaz became in 2000 the first Swiss AOC.

External bond

Site of Etivaz
History of the cheese

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