In the 1930's a group of 76 Gruyère producing families felt that the government regulations were allowing cheese makers to compromise on the qualities that made good Gruyère so special. They pulled out of the government's Gruyère programme, and created L'Etivaz - named after the village around which they all lived.
The cheese is made more or less as Gruyère was 100 years ago. It may be made only when the cows are 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 the old-style Gruyère, yet smooth and full of flavour.
L'Etivaz has a firm texture with a fruity, slightly nutty flavour, which varies depending on the soil of the different pastures. The interior is yellow ivory and slightly sticky due to the saltiness. It is matured for 5 to 13 months before it is eaten.
The cheese is cylindrical, being 40 to 65 cm in diameter, 10 cm in height and weighing from 20 to 50 kg. At one time the cheese used to have a large distribution of tiny holes; however the modern cheese rarely has them.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the L'Etivaz cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in L'Etivaz cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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