Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.
The herdsmen of Pays-d'Enhaut know just what makes a good alpine cheese - a good strong and slightly fruity smell, with a little touch of hazelnut. Just like Etivaz - the little brother of the world-famous Gruyere cheese.
This rarity from Canton Vaud is produced in a truly traditional manner over an open fire on more than 130 alps between the glaciers of Les Diablerets and the vineyards of Lake Geneva, and matured in a modern cellar in the village of L'Etivaz, on the Mosses road. Take time to watch the cheese being made on the alps - visitors are welcome but don't expect to find out the recipe!
