9th Day of Cheese – Etivaz

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Etivaz

High in the Alps sit the co-operative run cellars of L’Etivaz, surrounded by alpine meadows. The product is made in traditional copper cauldrons over open wood fires and aged in village chalets with aging rooms that were built in 1932.


Due to the short cheese making seasons, the cheese makers often have other jobs e.g. Carpenters or mechanics. To ensure that the cheese is made from only mountain milk, the cows must eat mountain grass for 3 weeks before they can start making milk for this cheese.

Cheese Profile

FLAVOUR Full Flavoured
TASTE Full and rich with fruity hints followed by smokiness
SMELL Fruity and herbal aroma with a spicy finish.
RIND Smooth pale brown crust with “L’Etivaz” embossed on the side of the wheel.
INTERIOR Solid with a smooth texture and scattered crystals, dark yellow in colour turning light brown near the rind.
FABULOUS Firm texture, golden yellow in colour with scattered protein crystals.
FAR-GONE Odor of ammonia and pink spots near the rind.


Best way to enjoy
 Alongside pickles, fresh fruit and cured meats, great for picnics and seasonal event platters.

Cheese Info

COUNTRY Switzerland
REGION Vaud
MILK TYPE Cow
RENNET TYPE Animal
AGED 8 Months – 3 Years
PRODUCER Etivaz-AOC.ch

Buy This Cheese

COUNTRY

Australia

Canada

USA

REGION Melbourne Vancouver Most Cities
STORE Oasis Bakery Benton Brothers Speciality Cheese stores
ASK FOR Angel Jonah or Andrew For help
ONLINE  @oasisbakery  @bentonscheese

VINE & LACE