Cured black olive and stewed dark fruit.
Just on the edge of crunchy. A treasured wheel from the highest peak.
Country of Origin: Switzerland
Milk Type/Treatment: Raw cow
Rennet Type: Animal
L’Etivaz is not short on complexity. The meaty body of this Alpine is old enough to achieve just a touch of grain. It tastes of cooked plum, giving way to the distinct flavor of ripe olives.The cow’s diverse summer forage really shines through in this beloved gem.
L'Etivaz is the most ancestral style of Gruyere still being produced, predating both capital-G Gruyere’s name designation and recipe. The commitment to traditional techniques is no joke to Vaud, the home canton of L’Etivaz, where electrical lines are not permitted to run up the mountain! This ensures the cheese is still cooked over wood fires in bright copper kettles. These Alpage cheeses are made from the summer milk, when cattle are grazing at the very highest altitudes. The lush and diverse flora of these temporal pastures contribute to the most coveted and distinct cheese milk around.
An ancient Alpine like L'Etivaz deserves some classic accompaniments. Pommery Moutarde Royale, a cognac-soaked grain mustard, is the sexiest mustard around (I dare you not to look). The woodsy smoke of Speck Alto Adige and a few cornichons will convert you to a mountainside exile. On the other hand, you can toss off the nobility and go straight for the black olive pairing—Biellese pepperoni. You've now found your new favorite pizza toppings.
Just on the edge of crunchy. A treasured wheel from the highest peak.
Country of Origin: Switzerland
Milk Type/Treatment: Raw cow
Rennet Type: Animal
L’Etivaz is not short on complexity. The meaty body of this Alpine is old enough to achieve just a touch of grain. It tastes of cooked plum, giving way to the distinct flavor of ripe olives.The cow’s diverse summer forage really shines through in this beloved gem.
L'Etivaz is the most ancestral style of Gruyere still being produced, predating both capital-G Gruyere’s name designation and recipe. The commitment to traditional techniques is no joke to Vaud, the home canton of L’Etivaz, where electrical lines are not permitted to run up the mountain! This ensures the cheese is still cooked over wood fires in bright copper kettles. These Alpage cheeses are made from the summer milk, when cattle are grazing at the very highest altitudes. The lush and diverse flora of these temporal pastures contribute to the most coveted and distinct cheese milk around.
An ancient Alpine like L'Etivaz deserves some classic accompaniments. Pommery Moutarde Royale, a cognac-soaked grain mustard, is the sexiest mustard around (I dare you not to look). The woodsy smoke of Speck Alto Adige and a few cornichons will convert you to a mountainside exile. On the other hand, you can toss off the nobility and go straight for the black olive pairing—Biellese pepperoni. You've now found your new favorite pizza toppings.
SKU: CHSW976P
