Etivaz

1. History

The first traces of cheese-making in Pays-d'Enhaut date back to the 12th century, with alpine production concentrating from the 18th century[1][2]. L'Etivaz's history merges with Gruyère until the 20th century, as Pays-d'Enhaut is one of its cradles[2]. Producers formed a cooperative in 1932 amid declining production, opening the first aging cellar in 1934[1][3].

2. Physical characteristics

L'Etivaz AOP comes in wheels of 10 to 38 kg, 30 to 65 cm diameter, and 8 to 11 cm height[4]. It is a raw cow's milk cooked pressed cheese with a natural rind[1][3]. Matured at least 135 days on spruce boards, premium pieces dry up to three years[1].

3. Taste profile

L'Etivaz has a slightly smoky and deliciously salty taste from wood-fired copper cauldrons[2][7]. Creamier and less sharp than antique Gruyère, it is smooth and flavorful with alpine notes[3]. Its texture is smooth and melting after extended aging[1].

4. Production zone and period

Made exclusively on Vaudois alpine pastures between 1000 and 2000 m, in communes like Château-d'Œx and Pays-d'Enhaut[1][3]. Estivage season runs from May 10 to October 10, with raw milk processed twice daily[1][2]. All cheeses age in the L'Etivaz cooperative cellars[1].

5. Certification

L'Etivaz received AOC on March 2, 2000, the first Swiss product besides wine, upgraded to AOP in 2013[1][3]. It ensures traditional wood-fire production and Vaudois alpine origin[1]. Protects the ancestral know-how of 70 producer families[10].