It is at an altitude of between 1000 and 2000 metres, in the heart of the pastures, that the producers make Etivaz PDO. A cheese with the scent of Alpine flora, traditionally processed in large copper cauldrons over a wood fire.
Etivaz AOP is the result of a great deal of know-how, passed down from generation to generation. Every year, between May and October, almost 70 farming families patiently and by hand transform the milk from their cows in the alpine chalets. The precious nectar is poured and brewed in large copper cauldrons, heated exclusively over a wood fire.
Don't hesitate to stop by the Maison de L'Etivaz, in the village of the same name, to visit the cheese cellars, where the wheels of cheese produced by all the farmers are stored and matured. You will find a film retracing the life of the mountain pastures throughout history and the seasons.
Etivaz is the first Swiss cheese to have obtained the Appellation d'origine contrôlée (AOP) in 2000.
