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Cheese from Switzerland, Vaud Alps
L'Etivaz is a Gruyère-type cheese made only on summer alpine pastures, from raw milk heated in copper cauldrons over an open wood fire. The curd is cut to wheat-grain size, cooked at up to 57 °C, pressed at least 20 hours and brined. It ripens until at least day 135 in the cooperative's cellars; selected wheels are dried for 30 months or more into hard, shaving-thin à rebibes cheese.
| Raw cow milk | Milked twice a day on the alp where it is made; the evening milk is skimmed only by letting the cream rise; kept at most 18 h; no pumping or centrifuging[cdc-etivaz] |
| Farm whey starter (levain d'exploitation) | Selected lactic cultures approved by the producers' cooperative are also allowed[cdc-etivaz][foag-etivaz1999] |
| Calf rennet | Non-GMO calf rennet only[cdc-etivaz] |
| Non-iodised salt from the area | For brining, rubbing and the light brine used in the cellar[cdc-etivaz] |
| Starter | farm whey starters (levains d'exploitation); approved selected lactic cultures allowed |
Total time across the recorded steps: 2.9 years
What changes: Cream rises on the evening milk in tubs overnight before it joins the morning milk
The cream rises naturally from the evening milk overnight and is skimmed off with a wooden scoop; the milk is mixed with the whole morning milk. Pumps and centrifuges are not allowed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
L'Etivaz is a Gruyère-type cheese made only on summer alpine pastures, from raw milk heated in copper cauldrons over an open wood fire. The curd is cut to wheat-grain size, cooked at up to 57 °C, pressed at least 20 hours and brined. It ripens until at least day 135 in the cooperative's cellars; selected wheels are dried for 30 months or more into hard, shaving-thin à rebibes cheese. Made in 9 steps over 2.9 years. The longest step, dry into à rebibes (selected wheels), takes at least 2.5 years (Office fédéral de l'agriculture (OFAG) 1999).
| Main step | at least 2.5 yearsSet[cdc-etivaz] | Dry into à rebibes (selected wheels) |
|---|---|---|
| Temperature | up to 18 °CSet[cdc-etivaz] | Let the evening milk cream naturally |
L'Etivaz is a Gruyère-type cheese made only on summer pastures, on the alp where the cows are milked, and cooked in copper over an open wood fire, which leaves a light smoky taste. Its à rebibes form is dried for at least 30 months into a very hard cheese shaved into curls.
This is a raw-milk cheese, but its curd is cooked at up to 57 °C and it is hard. ANSES's advice to pregnant women, young children, people over 65 and people with weak immunity excepts cooked pressed cheeses such as Gruyère and Comté.
Every number is labelled with how it is known. How this atlas is made
Making pressed, cooked cheese in the Pays-d'Enhaut is documented from the 12th century, and from the 18th century the region specialised in making cheese to sell outside it. In 1934 the alpine producers founded their own ripening and selling cooperative, and in 1945 it was freed from having to deliver to the Swiss cheese union in Bern. By following strict manufacturing rules of their own accord, the producers made it a sought-after alpine cheese. The AOC application summary is dated 24 September 1999, the day the name was registered. The name comes from the village of L'Etivaz, whose name derives from estivage, the summer grazing season.
