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Weight: 400
Maturation: min 135 days
Cheese Type: Cooked, pressed hard cheese
Etivaz AOP is an alpine cheese made exclusively in the Vaudois natural pasture, at an altitude of 1000 to 2000m. It is traditionally made in a copper cauldron with wooden fire, a cooking method that creates a huge difference in the making off with a classic Swiss Gruyère. The wooden fire, contrary to gas, makes the development of the flavours lasting longer.
Etivaz has a rich and powerful grassy, nutty, and slightly salty aroma. Great to eat it anytime with walnuts and apple to bring freshness to this mountain cheese.
Wine Pairing:
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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