Cooperative of L'Etivaz AOP Producers

Parc naturel régional Gruyère Pays-d'Enhaut - L’Etivaz AOP is made between 10 May and 10 October by 70 producers in their mountain farms across the Vaud Alps and Pre-Alps and situated at an altitude of between 1,000 and 2,000 metres. The cheese is made from milk delicately scented by the alpine flowers and plants that the cows feast on in their summer pastures. The age-old method involves heating the milk in huge copper vats over a wood fire, then leaving the cheese to mature for a minimum of 135 days. The Cooperative of L’Etivaz AOP Producers oversees both the maturing and marketing processes.
Renowned for its drive and commitment, the Cooperative was founded in 1932 with a view to boosting the quality and sale of L’Etivaz Alp cheese.
The Maison de L’Etivaz was built in 1994 and includes a shop, a large hall and slideshow that showcase this exceptional product. In 2012 the ripening cellars were extended and now feature a viewing gallery that offer visitors a behind-the-scenes look into the maturing process. In 2000 L’Etivaz AO

P became the first cheese in Switzerland to be granted the Protected Designation of Origin label (AOC).