L'Etivaz
Encyclopedia
L'Etivaz is a hard Swiss cheese made from raw cow’s milk named after the place it comes from. (L'Etivaz is a hamlet in the southwestern Swiss Alps
, just under the Col des Mosses in the canton of Vaud
. It has about 150 inhabitants.) L'Etivaz cheese is very similar to Gruyère
surchoix's taste.
In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They pulled out of the government's Gruyère program, and "created" their own cheese - L'Etivaz - named for the village around which they all lived. They founded a cooperative
in 1932, and the first cheese cellars were built in 1934.
L'Etivaz is made essentially as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier, less sharp than Antique Gruyère, yet smooth and flavorful. L'Etivaz has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.
The cheese is formed into a large wheel, 40 to 65 centimeters in diameter with a thickness of 10 centimeters and weighing from 20 to 50 kilograms. Originally, the cheese had a large distribution of tiny holes; however, the modern cheese rarely shows holes. One may see the occasional horizontal fissure under the rind. It is eaten at the end of a meal with raisins or fresh figs. Another excellent accompaniment is nuts and slices of pears.
Swiss Alps
The Swiss Alps are the portion of the Alps mountain range that lies within Switzerland. Because of their central position within the entire Alpine range, they are also known as the Central Alps....
, just under the Col des Mosses in the canton of Vaud
Vaud
Vaud is one of the 26 cantons of Switzerland and is located in Romandy, the French-speaking southwestern part of the country. The capital is Lausanne. The name of the Canton in Switzerland's other languages are Vaud in Italian , Waadt in German , and Vad in Romansh.-History:Along the lakes,...
. It has about 150 inhabitants.) L'Etivaz cheese is very similar to Gruyère
Gruyère (cheese)
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne...
surchoix's taste.
In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They pulled out of the government's Gruyère program, and "created" their own cheese - L'Etivaz - named for the village around which they all lived. They founded a cooperative
Cooperative
A cooperative is a business organization owned and operated by a group of individuals for their mutual benefit...
in 1932, and the first cheese cellars were built in 1934.
L'Etivaz is made essentially as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier, less sharp than Antique Gruyère, yet smooth and flavorful. L'Etivaz has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.
The cheese is formed into a large wheel, 40 to 65 centimeters in diameter with a thickness of 10 centimeters and weighing from 20 to 50 kilograms. Originally, the cheese had a large distribution of tiny holes; however, the modern cheese rarely shows holes. One may see the occasional horizontal fissure under the rind. It is eaten at the end of a meal with raisins or fresh figs. Another excellent accompaniment is nuts and slices of pears.