Alpine

L’Etivaz

Made by L’Etivaz Cooperative–Gourmino · Not provided by creamery, Vaud Alps, Switzerland

L’Etivaz AOP is a hard Alpine cheese made by hand from 10 May to 10 October, with raw milk, fresh from the farm. 3,000 cows graze in about 130 Alpine pastures located at altitudes of 1,000 to 2,000 metres, supplying each day rich, floral milk that is heated exclusively over wood fires in copper cauldrons. The ripening process brings out the rich, powerful aromas that come from the wide variety of grasses eaten by the cows. The Rosat family tends to 45 cows during the summer on the Antheines Alp. They rotate productions between 3 huts at different altitudes. When the temperatures are still cool in spring or autumn and the upper alpine meadows are still snow-covered, the cows live on the two lower-lying Alps. This allows the cows to eat fresh grass throughout the summer and to enjoy the rich alpine flora. After the curds are cut, they are heated exclusively in copper kettles over a wood fire. Due to the long maturing process, the intense, strong aromas of the alpine herbs eaten by the cows unfold perfectly in the cheese. Every year in autumn, Gourmino visits the cellars of the L’Etivaz AOP Cooperative to taste the cheeses from last summer. We select the best cheeses for our customers, paying attention to a typical, balanced taste profile and consistency in quality. The selected cheeses are then taken to the cellars of the Gourmino, where they are ready for delivery.

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