The flavoursome alpine cheese

L’Etivaz AOP is a hard cheese made using unpasteurised milk. It is produced by hand in over one hundred alpine creameries in the Vaud Alps between May and October using unpasteurised milk, an open fire and the traditional recipe. The unpasteurised milk is processed on site and is full of the aromas of fine alpine herbs.

Etivaz AOP has a distinctive, tangy, fruity flavour with a slightly nutty note. The flavour varies from Alp to Alp, depending on the diet of the cows. The cheese ranges in colour from ivory to light yellow. The wheels weigh between 15 and 35 kilograms. Etivaz AOP is matured for between five and 13 months and can be stored for very long periods. It is only produced in small quantities: 400 to 430 tonnes, or 17,000 to 19,000 wheels, during the summer months.

An aged cheese for planing, matured for at least 30 months

Organic Etivaz AOP is a product from alpine creameries that fulfils the requirements of BIO-SUISSE all-year-round. Summer production produces around 35 tonnes. 

Etivaz AOP cheese is sold in rolls following a natural maturation period of at least 30 months. This extra-hard alpine cheese is extremely flavoursome. Etivaz AOP hard cheese is also available in an organic version.

  • L'Etivaz AOP
  • Route des Mosses 72
  • 1660 L'Etivaz

L’Etivaz AOP is a strong, rare alpine cheese from the Vaud Alps, which is only produced during the summer months, in small quantities by hand over an open fire.