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.
|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.|
|AGED||8 Months – 3 Years|
Buy This Cheese
|STORE||Oasis Bakery||Benton Brothers||Speciality Cheese stores|
|ASK FOR||Angel||Jonah or Andrew||For help|