Traditional Swiss Cheese made in just over a hundred Alpine dairies in Vaud Region. It’s produced from May to October according to a traditional recipe, over an open fire in mountain huts. Because it’s seasonal cheese and producers are mostly small and independent, L’Etivas is made in small quantities; less than 20,000 wheels are produced each year. Cows are only milked in the summer months when they are out to pasture in the meadows where they graze on nothing but a fragrant Alpine herbs, flowers and grasses.

  • Pairing: Pair it with a Chardonnay that is drier with buttery,oakery flavors to compliment with cheese sweet’s flavor, a Chablis or a hard cider, Fresh Figs, walnuts and Pears. It can stand up to stronger alcohol like a sweet bourbon.
  • Tasting Notes: aromatic and fruity with a slight nuttiness and smoky notes
  • Texture: Firm
  • Age: 12 months
  • Unpasteurized


Ingredients: Raw’s Cow Milk, Salt, Bacteria Cultures, Rennet


Nutrition Facts

Calories: 1710kj

Fat: 34g

Saturated Fats: 20g

Carbohydrates: 0g

Protein: 36g

Salt: 1.8g