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L'etivaz

L'Etivaz, forerunner of the most popular Swiss cheese, Gruyere, is produced in numerous chalets on the Swiss Alps, in the canton Vadud. It is made only in summer, when cows graze freely, eating a healthy a diet in the high alpine meadows. This diet explains the deliciousness of this raw milk cheese. The milk is first heated in copper pots which gives L'Etivaz a slightly smoky flavor. Then, the cheese is aged for a period from 6 months to several years during which it gains a more complex flavor with notes of roasted meats, herbs, butter, and toffee. Organoleptic properties Aspect and texture: natural, brushed rind with a firm, compact interior Taste: sharp and nutty with hints of sweetness Serving suggestions Cotes du Rhone, fruity reds, Champagne Ingredients Raw grass-fed cow's milk, salt, traditional rennet, cultures Discover more semi-firm cheeses on Sensibus!
Price: 22.49
 

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