Summer in the Alps captured in a cheese.

L’Etivaz AOP is produced only during the summer months, when the cows graze on alpine pastures between 1,000 and 2,000 meters above sea level.
The milk is processed on-site over an open fire in traditional copper kettles. The result is a cheese with a unique character.
On the palate, it is nutty, fruity and robust, with distinct notes of the herbs and flowers of the alpine summer meadows.

A true work of craftsmanship. And a rarity.

Classic: Maturation period min. 4 months – Flavour: nutty, fruity

Available formats: wheel