L’etivaz

SW_Letivaz

L’Etivaz, forerunner of the most popular Swiss cheese, Gruyere, is produced in numerous chalets on the Swiss Alps, in the canton Vadud. It is made only in summer, when cows graze freely, eating a healthy a diet in the high alpine meadows. This diet explains the deliciousness of this raw milk cheese. The milk is first heated in copper pots which gives L’Etivaz a slightly smoky flavor. Then, the cheese is aged for a period from 6 months to several years during which it gains a more complex flavor with notes of roasted meats, herbs, butter, and toffee. Organoleptic properties Aspect and texture: natural, brushed rind with a firm, compact interior Taste: sharp and nutty with hints of sweetness Serving suggestions Cotes du Rhone, fruity reds, Champagne Ingredients Raw grass-fed cow’s milk, salt, traditional rennet, cultures

About Sensibus LLC
"Sensibus is an online specialty food store. We sell high-end food products of the European and American Gastronomic Tradition, selected with the utmost care and expertise. Among our leading products, there's a wide range of Italian and French cheeses and a special selection of Italian truffles. Our products exemplify profound respect for nature, tradition and quality certifications, as well as traceability of the food supply chain." --- Sensibus LLC; More Details

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