L'Etivaz AOP is a hard cheese made from raw milk. It is produced by hand over an open fire from May to October in just over a hundred Alpine dairies in the Vaud Canton Alps according to a traditional recipe. The raw milk is treated directly in the dairy and is full of the aromas of fine Alpine herbs.

Etivaz AOP has a characteristic aromatic/fruity taste with slight hints of nuts that can vary slightly from Alp to Alp depending on the food given to the cows. Its dough is ivory to light yellow in colour, and the round cheese weighs between 15 and 35 kilograms. Etivaz AOP matures for 5 to 13 months and keeps very well. It is only produced in small quantities, from 400 to 430 tons, i.e. 17'000 to 19'000 cheeses, during the summer months.

A thinly sliced cheese matured for at least 30 months Etivaz AOP Bio is a product made in Alpine dairies all year round according to the requirements of BIO-SUISSE. Summer produc­tion levels stand at approximately 35 tons.

Etivaz AOP thinly sliced cheese is sold in small rolls, but only after it has been aged for at least 30 months natural maturing time. This extra hard Alpine cheese has an extremely aromatic taste. Etivaz AOP thinly sliced cheese can also be made according to organic standards.