Raw Cow's Milk
L'Etivaz is a highly regulated cheese, and is made using ancient techniques of cheese making tradition in the pre-Alps canton of Vaud. There are only about 70 farmers who make this cheese, each with a maximum of 50 cows. All the curds are still cooked over large copper vats in the mountains of Vaud.
Its flavours are incredibly savoury with smoky notes from the milk being heated in a copper vat over a wooden fire with distinct sweet floral notes. The cheese is speckled with crunchy crystals encased by a smooth and creamy paste.