International selection: 
Selection by milk: 
Milk Treatment: 
Raw milk

The predecessor to Gruyere, L’Etivaz is produced only during the summer in chalets high in the Swiss Alps of the eastern canton Vaud. During this time, the cows graze on the lush and varied flora of the high alpine meadows. These flavors translate directly into the fresh, raw milk which is used to make L’Etivaz.


The milk is heated in copper vats by flames that lend a smoky quality to the milk as it warms. Once formed, the cheese can be aged for anywhere from 6 months to several years during which time the flavors become more sharp and complex with notes of roasted meats, herbs, butter, and toffee.

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