L'Etivaz AOP is a hard and very cured Swiss cheese produced with raw cow's milk. It is made in the small hut of shepherds located in the alpine mountains of the canton of Vaud during the summer. Freshly milked milk is heated in open-air pots as it used to be, receiving the full aromas of selected alpine herbs.
This version called extra, with very limited production, has a natural maturation minimum of 30 months. This 'alpage' cheese has a strong and unique taste that the cheese makers like. You can buy this cheese now in small wedges of 300 or wedges of 350 grs approximately.
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|Weight||300 o 350 grs|
|Mature period||Más de 30 meses|
|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
The alpine cheeses are elaborated only during the summer months due to the climatology of this coordinator. In an environment of nature the cattle graze in freedom in an environment full of traditions with ancestral forms of production where a unique product is elaborated: the tasty Swiss Alpine cheese.
There is no single Swiss Alpine cheese, but rather a whole range of regional cheese specialties. Starting with extra cured cheese of more than two years, through cured and semi-cured cheeses, to soft cheeses and other cheese specialties.
The same milk from the different regions has its own typical flavor, coming from the intense alpine herbs that grow in different places. Also the wood that is used mainly to heat the raw milk endow the cheese with its unmistakable flavor