Etivaz cheese is one of very few truly special cheeses.
It is made in the heart the Swiss Alps, in the Gruyère style, with the milk uniquely being heated in copper cauldrons swinging above open log fires.
The diverse mountain pasture, the smoky log fires, the traditional Swiss breeds of cow and the unique whey starter culture all help to make Etivaz a true reflection of its region and terroir.
Every summer just sixty-nine cheese producers climb back up to their Alpine chalets to farm the high pasture and make the amazing Etivaz cheese. The story of Etivaz featuring one of those producers is here for you to watch.
Andy Swinscoe, cheese affineur and owner of The Courtyard Dairy, selects for his shop only the finest cheeses from artisan producers. Find out more about Andy Swinscoe’s visits to Europe’s top makers of unpasteurised cheese at www.thecourtyarddairy.co.uk/blog/cheese-farm-producer-visits/ or by following on Twitter or Facebook: CourtyardDairy / TheCourtyardDairy.
You can buy the amazing Etivaz cheese online at: www.thecourtyarddairy.co.uk/sh...