L'Etivaz AOP | Switzerland | Raw Cow's Milk | Alpine Summer Cheese, 12 Months Aged
250G Wedge
This is summer in the Swiss Alps captured in cheese form. Made only during the magical transhumance season when herds journey up to high pastures, L'Etivaz celebrates the ancient rhythm of mountain life. Each wheel is crafted in copper cauldrons over wood fires—the same way it's been done since the 1930s.
Flavour: Creamy, fruity, and gently nutty with sweet grassland notes that change subtly depending on which alpine meadow the cows grazed. Less sharp than Gruyère but with deeper, more complex sweetness.
Best for: Celebrating the seasons, special dinners, or when you want to taste the pure essence of alpine summer. Perfect with pears, figs, or just savoured on its own.
Made by 76 families who refused to compromise on quality—this is Swiss tradition at its most uncompromising.
250G Wedge
This is summer in the Swiss Alps captured in cheese form. Made only during the magical transhumance season when herds journey up to high pastures, L'Etivaz celebrates the ancient rhythm of mountain life. Each wheel is crafted in copper cauldrons over wood fires—the same way it's been done since the 1930s.
Flavour: Creamy, fruity, and gently nutty with sweet grassland notes that change subtly depending on which alpine meadow the cows grazed. Less sharp than Gruyère but with deeper, more complex sweetness.
Best for: Celebrating the seasons, special dinners, or when you want to taste the pure essence of alpine summer. Perfect with pears, figs, or just savoured on its own.
Made by 76 families who refused to compromise on quality—this is Swiss tradition at its most uncompromising.
250G Wedge
This is summer in the Swiss Alps captured in cheese form. Made only during the magical transhumance season when herds journey up to high pastures, L'Etivaz celebrates the ancient rhythm of mountain life. Each wheel is crafted in copper cauldrons over wood fires—the same way it's been done since the 1930s.
Flavour: Creamy, fruity, and gently nutty with sweet grassland notes that change subtly depending on which alpine meadow the cows grazed. Less sharp than Gruyère but with deeper, more complex sweetness.
Best for: Celebrating the seasons, special dinners, or when you want to taste the pure essence of alpine summer. Perfect with pears, figs, or just savoured on its own.
Made by 76 families who refused to compromise on quality—this is Swiss tradition at its most uncompromising.
The Magic of Transhumance
Every year, as snow melts from the high pastures, the ancient transhumance begins. Herds make their slow journey up mountain paths to summer grazing grounds above 1000 metres, following routes used for centuries. L'Etivaz can only be made during this magical season—roughly May to October—when cows feast on wild alpine herbs, flowers, and grasses.
This isn't just romantic tradition—it's serious flavour science. High-altitude grazing creates milk with completely different fat compositions and aromatic compounds. Those wild herbs and flowers? They're literally seasoning the milk from the inside out.
Traditional Production
Copper Cauldrons: Not stainless steel—traditional copper that conducts heat evenly and allows for precise temperature control during the critical curd formation stage.
Wood Fire: Open flames from local alpine wood create gentle, uneven heat that develops texture differently than modern gas or electric systems. The smoke interaction adds subtle complexity you simply can't replicate.
Raw Milk: No pasteurisation means all the beneficial bacteria and complex proteins remain intact, developing into deeper flavours during the 12-month ageing process.
What Makes It Special
In the 1930s, 76 Gruyère-producing families broke away from government regulations they felt were compromising quality. They created L'Etivaz to preserve traditional methods that were being lost to industrialisation.
This is essentially Gruyère made as it was 100 years ago. The seasonal production means limited quantities—when summer ends, that's it until next year's transhumance.
Taste and Texture
Paste: Ivory-yellow, smooth and supple with occasional horizontal fissures under the rind—a sign of proper traditional make.
Texture: Creamy and yielding, less dense than modern Gruyère but with satisfying richness that melts beautifully on the tongue.
Flavour Profile:
Sweet alpine grasses and wildflower honey
Gentle nuttiness with hints of roasted hazelnuts
Fresh fruit notes—pear, apple, subtle tropical undertones
Long, clean finish with mineral notes from high-altitude terroir
The flavour actually varies depending on which specific alpine meadow the cows grazed—you're literally tasting the terroir of different mountain pastures.
Pairing Logic
L'Etivaz's gentle complexity calls for partners that won't overwhelm its delicate seasonal character. Think harmony rather than contrast.
Wine Pairings:
White: Swiss Petite Arvine, Chasselas, or light Pinot Grigio
Red: Pinot Noir from cool climates, light Beaujolais, or Swiss Humagne Rouge
Sparkling: Crémant de Savoie or quality Prosecco
Traditional Accompaniments:
Fresh figs or grapes (classic Swiss pairing)
Pear slices with toasted walnuts
Local wildflower honey drizzled sparingly
Dark rye bread or walnut sourdough
Non-alcoholic:
Alpine herbal tea (chamomile, linden blossom)
Fresh apple juice from mountain orchards
Elderflower kombucha with its floral complexity
Serving Suggestions
Temperature: Room temperature—this cheese rewards patience. 45 minutes out of the fridge lets those alpine fats soften properly.
Cutting: Respect the traditional wheel format. Cut generous wedges to showcase the paste and natural rind development.
Seasonal Timing: Perfect for autumn when you want to remember summer's alpine meadows, or spring when anticipating the coming transhumance.
Storage & Handling
Wrap in cheese paper or parchment—never plastic, which suffocates the rind. Store in vegetable crisper where humidity is naturally higher.
Shelf life: 3-4 weeks once cut, but best enjoyed within 10 days when flavours are most vibrant.
Don't trim the rind—it's completely edible and adds earthy complexity that balances the sweet paste.
Why It's Worth It
You're not just buying cheese—you're supporting one of Europe's last truly seasonal cheesemaking traditions. The limited production window means when it's gone, it's gone until next summer.
The copper cauldron and wood fire process requires skilled cheesemakers who understand how traditional tools work. The 12-month ageing can't be rushed, and the alpine milk simply doesn't exist outside this specific seasonal window.
When you factor in the time, skill, seasonal limitations, and uncompromising traditional methods, L'Etivaz represents extraordinary value for an authentic taste of disappearing alpine culture.
Celebrating the Season
Each wheel of L'Etivaz captures a specific moment in the alpine year—this 12-month vintage was made during last summer's transhumance, when wildflowers were at their peak and herds grazed the highest meadows.
It's a celebration of time, seasons, and the ancient relationship between people, animals, and mountains. This is why Swiss cheese tradition matters—not just for history, but for flavour you literally cannot create any other way.