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Weight: 400
Maturation: minimum 135 days
Made in Copper Cauldrons
Étivaz is an alpine cheese produced exclusively in the Swiss mountainous district of Vaud. The Etivaz emerged after Gruyere cheesemakers chose to create their own cooperative as they believed government regulations around its production were not strict enough. Made only at an altitude of 1000m to 2000m, Etivaz has a melting and creamy texture with a slightly nutty taste. Furthermore, the use of copper cauldrons adds a smoky scent and flavour.
Wine Pairing:
Red wines (Cotes de Beaune, Beaujolais)
White wines (Chardonnay, Gewurztraminer)
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