Chef at 16:49, 4 February 2016

2016-02-04T16:49:49Z

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{{#seo:
|title=L'Etivaz cheese Cooking Wiki
|titlemode=replace
|keywords=#letivazcheese #cheese #aoc
|hashtagrev=12032020
|description=L'Etivaz is an AOC hard, unpasteurised cows’ milk cheese from Etivaz in the canton of Vaud. In the 1930's a group of 76 Gruyere producing
}}


[[Image:L'Etivaz cheese.jpg|300px|thumb|right|L'Etivaz cheese. Picture courtesy of [http://www.switzerland-cheese.com Swiss Cheese Marketing]]]

L'Etivaz is an [[AOC]] hard, unpasteurised cows’ [[milk]] [[cheese]] from Etivaz in the canton of Vaud.

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.

{{CheeseContact}}
[[Category:Ingredients|Etivaz]]
[[Category:Dairy products|Etivaz]]
[[Category:Cheeses|Etivaz]]
[[Category:Swiss cheeses|Etivaz]]
[[Category:Cows' milk cheeses|Etivaz]]

<code 'hashtagrev:12032020'>[[Special:Search/letivazcheese|#letivazcheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/aoc|#aoc]]
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L'Etivaz cheese - Revision history

Chef at 16:49, 4 February 2016