Etivaz, or L'Etivaz, is an Alpine-style cheese from the Swiss canton of Vaud, matured for at least 18 months.

The story goes that in the 1930s, the Swiss government decided to relax The quality standards for making Gruyère, which allowed this cheese to be made from lower-quality ingredients and under less strictly regulated rules. The 76 Gruyère makers living around the village of L'Etivaz felt that these rules had helped make the cheese so special. They withdrew from the government's Gruyère program and "created" their own cheese: Etivaz. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.

Etivaz is made essentially the same way Gruyère was made 100 years ago. The cheese is only made when the cows are out grazing in the alpine pastures in the summer. The milk is heated in traditional copper kettles over old-fashioned open fires.

This creates a cheese that is slightly creamier and less sharp than, say, a long-aged Gruyère, but still smooth and flavorful. Etivazi has a firm texture with a rich fruity, slightly nutty flavor that varies depending on the soil of the different pastures.

In 2000, Etivaz cheese was the first Swiss cheese to receive the designation appellation d'origine contrôlée (AOC). In 2013, the certification was replaced by the appellation d'origine protégée (AOP).

Try Etivaz as a dessert with raisins, fresh pears or nuts. Pair the cheese with full-bodied and slightly berry red wines, such as Italian Barbera!

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