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Discover Tête de Moine AOC, the Swiss semi-hard cheese with a unique flavour and a centuries-old tradition. Produced in the Jura valleys, this cheese is famous for its maturation and for the traditional way of serving it, scraped with a jrolle. Perfect with dry wines and fruit, Tête de Moine is a gastronomic experience that conquers with every bite.
2025-01-18 05:13:00
Etivaz PDO
-43% OFF
Etivaz PDO is a Swiss cheese of excellence, celebrated for its artisanal authenticity and indissoluble link to the Alpine region. Etivaz PDO is distinguished by a natural, uniformly brownish rind covered with morgia, a special microbial flora that protects the cheese during aging . The interior paste is hard and compact, varying in color from light yellow to golden, with a full and homogeneous texture. The nose has aromas of fresh milk, notes of hazelnut, floral touches and a slight hint of smoke, due to processing over pine wood fires . In the mouth, it offers a rich and complex flavor: the taste is full, round and persistent, with herbaceous nuances reminiscent of alpine flora, accompanied by a delicate lactic note and a slightly spicy sensation in the more mature versions
More details
ingredients
Fat 45+, raw cow's milk, rennet, salt, acid, sodium
Size
250g | 500g | 1Kg | 2Kg
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Etivaz PDO
swiss alpine cheese Etivaz PDO prices and deals online.
Etivaz is produced in the Vaud Alps, in western Switzerland, between 1,000 and 2,000 meters above sea level. In this region, characterized by pristine pastures and mountain air, hundreds of small mountain pasture chalets ensure the continuity of the cheese-making tradition. Production areas include municipalities in and around Pays-d'Enhaut, such as Château-d'Oex, Rougemont and Corbeyrier. All products are aged in the cooperative in the village of L'Etivaz, where the final maturing takes place.
The milk used for L'Etivaz AOP comes only from cows fed exclusively on fresh alpine grass during the summer (May 10 to October 10). It is raw milk of the highest quality, collected daily from more than 3,000 cows grazing on about 130 alpine pastures. All-natural feeding without fermented feed guarantees aromatic, nutrient-rich milk that is particularly suitable for cheesemaking.
| ingredients | Fat 45+, raw cow's milk, rennet, salt, acid, sodium |
|---|---|
| Size | 250g | 500g | 1Kg | 2Kg |
| Storage | store in the refrigerator |
| Location | Prodotto in Svizzera. |
| more informations | Nutritional information per 100 grams fat (gr) 34 Saturated fat (gr) 20.6 Calories (kcal) 412 Kilojoules (KJ) 1710 Carbohydrates (gr) 0.9 Protein (gr) 25.7 Sodium (mg) |
| Allergens | MILK |
| Milk | Cow's milk |
| How it's made | Etivaz AOP is made by following an artisanal method passed down through generations. 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 . Next, the paste is pressed and the wheels, consisting of between 10 and 38 kg, are immersed in brine and left to rest for a week in the chalets. Maturation continues in the cellars of the village of L'Etivaz, at a temperature of 10 to 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 examples are aged for up to 3 years, developing a more crumbly texture and intense, spicy flavors . |
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