Specialty Cheeses

In 1932, the farmers of the area decided to unite their efforts in order to guarantee the affinage of the “fruits” of their pastures. They built the cheese cellars at L’Etivaz. The entire product is made in the traditional manner by individual farmers. During the summers, families and their herds move from pasture to pasture when the grasses and flowers are ready, at altitudes between 1000-2200 meters. With a buttery melt in your mouth creaminess and a sweet cream flavor, this cheese delivers great taste and texture with a nice finish.