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There is nothing subtle about this cheese. This rarity is produced using centuries old cheese making practices and time honoured recipes. It began in the 1930's with a group of gruyere makers who lived around the village of Etivaz. They felt that government standards were allowing cheese makers to compromise what made Gruyere so special. The pulled out of the program and created their own cheese. Gruyere l'Etivaz was granted AOC status in 2000.
The curd is cooked over an open wood fire in a copper cauldron. Cheeses are aged in mountain caves, with the only mark being that of the cooperative. Only milk from the summer alpine pastures is allowed. This means cows eat grasses and flowers at altitudes above 1000 meters that they wouldn't otherwise have access to the rest of the year. This yields a much more complex tasting milk, which is reflected in the end result.
The flavour is like gruyere, but much more intense. It is sharp with hints of nuts and a slightly sweet/salty undertone. The texture is buttery smooth. Don't forget about also using this cheese in the kitchen. It is sure to add sparkle to any cooked dish you would normally add gruyere to. Use it on gratins or onion soup.
| Cheese Name | Gruyere l'Etivaz |
| Type | Firm cows milk - unpasteurized |
| Strength | Medium |
| Origin | Switzerland - Primarily the cantons of Fribourg, Neuchatel and Vaud |
| Price | $3.95 per 100 grams |
| Weight | 25 kg |
| Suitable Wine Types | White: German Spatlese |
| Red: Pinot Noir or Cabernet Franc |
Suggestions from www.gismondionwine.com
Cheese info courtesy of:
The mother & daughter team of Alice & Allison Spurrell stock the larders of the city's finest restaurants and your fridge alike. They fill their shelves with over 400 cheeses, including local, raw milk French, Italian and other specialties. Browse their selection of foie gras, pâtés, crackers, biscuits, varietal olive oils, vinegars and other specialty food items. There is a full kitchen on premises where in addition, they prepare frozen ready to heat meals.
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