As Gruyere would have been one hundred years ago, L'Etivaz cheeses are made with milk from herds grazing the wildflower-rich high pastures above the snowline in the Vaud Alpes. Made only over the summer months chalets are occupied by prodvuers who heat their milk over wood fires in giant copper cauldrons, their sides blackened with ash. The open fires condition the atmosphere of the chalet, imbuing the curds with a distinctive smoky quality. The range of flavours can encompass tropical fruit, meaty bacon, hoisin sauce, nutmeg and mouth-watering salinity.
Made with raw cow's milk and animal rennet in Canton de Vaud, Switzerland.
