L'Etivaz

L'Etivaz might be a somewhat unfamiliar name to non-Swiss eaters. But to many Swiss locals, L'Etivaz is very popular. It can accommodate most Swiss recipes, adding more flavor and feel to the overall dish.

So which part of Switzerland did this delectable cheese come from? According to trustable sources, this classic Swiss cheese variant seems to come from Vaud Canton, the region that has made L'Etivaz become more mainstream. Sources also claimed that L'Etivaz is produced in the same manner that Gruyere was centuries ago. But one thing that makes L'Etivaz more special is that, unlike Gruyere, L'Etivaz does not alter its original taste attribute.

The cheese is produced from summertime raw cow's milk. It is cooked in large copper tanks over an exposed wood fire; sometimes, some of the embers may fall into the uncovered vats, giving the cheese a little smoky flavor. L'Etivaz is very aromatic, has a deep and creamy texture, and boasts fruity and nutty tastes with a trace of moisture.