Etivaz is produced in the Vaud Alps, in western Switzerland, at altitudes between 1000 and 2000 meters. In this region, characterized by pristine pastures and mountain air, hundreds of small alpine chalets ensure the continuity of the cheese-making tradition. The production areas include the municipalities of Pays-d’Enhaut and surroundings, such as Château-d’Oex, Rougemont, and Corbeyrier. All products are matured at the cooperative in the village of L’Etivaz, where the final aging takes place. The milk used for L’Etivaz AOP comes only from cows fed exclusively with fresh alpine grass during the summer (from May 10 to October 10). It is raw milk of the highest quality, collected daily from over 3000 cows grazing on about 130 alpine pastures. The completely natural diet without fermented feed ensures aromatic milk, rich in nutrients, and particularly suitable for cheese-making. Pairings: L’Etivaz AOP is a versatile cheese that can be enjoyed pure on a platter, accompanied by fresh or dried fruit, mountain honey, or fruit compotes. In cooking, it is perfect for fondues, gratins, or potato-based dishes, thanks to its excellent melting capacity. For wine pairings, it is recommended to pair it with a fresh and savory white wine, such as a Swiss Chasselas, which enhances its elegance, or with a soft red wine like a light Pinot Noir. Storage: keep refrigerated Processing: L’Etivaz AOP is obtained following a traditional method passed down through generations. The fresh raw milk, never transported, is processed directly in the chalets. It is heated in copper cauldrons over a wood fire, a process that gives the cheese its characteristic slightly smoky aroma. Subsequently, the curd is pressed and the wheels, weighing between 10 and 38 kg, are immersed in brine and left to rest for a week in the chalets. Aging continues in the cellars of the village of L’Etivaz, at a temperature of 10-16°C, where the wheels rest for at least 5 months. During this period, the cheeses are regularly turned and brushed with salt. Some exceptional specimens are aged up to 3 years, developing a more crumbly structure and intense, spicy flavors. Other: Nutritional information per 100 grams fat (g) 34 Saturated fat (g) 20.6 Calories (kcal) 412 Kilojoules (KJ) 1710 Carbohydrates (g) 0.9 Protein (g) 25.7 Sodium (mg)