Red, White & Blue Slushies
A colorful cocktail for hot days and summer parties
L'Etivaz
$38.00 / Lbprice is $38.00 by Lb
- Raw
- Animal Rennet
- Age: 18-24 Months
- Cow Milk
- Switzerland
- ApproachableAdventurous
- SoftHard
L’Etivaz is an Alpine cheese from Switzerland that boasts a distinct fruitiness and notes of roasted hazelnuts. Cheesemakers in the Alps craft this cow’s milk cheese using the same traditional methods first used to make Gruyère. They hand-stir raw cow’s milk in copper vats over open flames to form large wheels of cheese that are distinguished by their complex flavor—a mix of caramel, pineapple, sweet grass, and floral undertones. Serve L’Etivaz with rustic snacks like Murray’s Genoa Salami and Trois Petits Cochons Cornichons.
“I have never experienced a cheese more rustic (read: handmade) and elegant at the same time! I love its succulent texture and could nibble on it all day while sipping a glass of Swiss white wine to help bring out the herbaceous and roasted flavors of the cheese. If I must cook with it, I don't take it any further than simple potato gratins with Etivaz grated or draped over the top, French onion soup or fondue!”
Cow's Milk, Starter Cultures, Rennet, Salt
Allergens: Milk
- Our L’Etivaz is aged for a minimum of two years and is specifically made in the Pays d’Enhaut region of the Western Alps.
- It’s made using the same traditional cheesemaking process first used for Gruyère over 100 years ago. When the Swiss government changed the regulations on Gruyère making in the 1930s, a group of Gruyère producers formed a cooperative to begin producing L’Etivaz.
- L’Etivaz is made only during the summer, and the cheese is formed using traditional copper cauldrons heated over open wood fires.
- L’Etivaz has a more complex, bold, and nuanced flavor than Gruyère.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
Family Owned
Rotational Grazing
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