Maison de l'Etivaz

L'ETIVAZ

Etivaz is both a PDO alpine cheese and the village where the cheese wheels are stored. This hard cheese is made on some 130 mountain pastures at altitudes of between 1,000 and 2,000 meters. Almost 3,000 cows supply the milk for Etivaz production between May and October. The pastures are planted with natural grasses, giving Etivaz PDO its distinctive taste. The raw milk is heated over a wood fire in copper boilers. The Etivaz cellars then mature the cheeses for at least 135 days at temperatures ranging from 10 to 16 degrees Celsius. The cheeses are turned and salted regularly during this maturing period.

At the Maison de l'Etivaz, you can learn more about this cheese through presentations on how it is made, tastings of cheese only or of cheese, charcuterie and Vaud wine, and tours of the maturing cellars.

Information : Maison de l'Etivaz, +41 (0)26 924 70 60