What a cheese! - l'Etivaz AOP

Pays d'Enhaut

Etivaz cheese from Canton Vaud, Lake Geneva Region

Etivaz cheese from Canton Vaud, Lake Geneva Region

La Lécherette: Vue sur le Pic Chaussy et Praz Cornet

La Lécherette: Vue sur le Pic Chaussy et Praz Cornet

Les Mosses: Centre station

Les Mosses: Centre station

Les Mosses: Vue sur le Pic Chaussy

Les Mosses: Vue sur le Pic Chaussy

Les Mosses: Vue sur le départ des pistes de ski de fond

Les Mosses: Vue sur le départ des pistes de ski de fond

La Videmanette

La Videmanette

Rougemont: Videmanette

Rougemont: Videmanette

Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.

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The herdsmen of Pays-d'Enhaut know just what makes a good alpine cheese - a good strong and slightly fruity smell, with a little touch of hazelnut. Just like Etivaz - the little brother of the world-famous Gruyere cheese.
This rarity from Canton Vaud is produced in a truly traditional manner over an open fire on more than 130 alps between the glaciers of Les Diablerets and the vineyards of Lake Geneva, and matured in a modern cellar in the village of Etivaz, on the Mosses road. Take time to watch the cheese being made on the alps - visitors are welcome but don't expect to find out the recipe!


Alpine Cheese tour and overnight at the alpine cheese chalet

A beautiful hike to discover the traditional Alpine cheese, Etivaz AOP. Dinner, a night's rest and breakfast in the mountain chalet whilst sharing the tasks of the cheese-makers.
Duration: hike is 1h - à 4h according to itinerary
Number of participants: 1-15
Season: june - september
Languages: German, English, French

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