Mons L'Etivaz

This cheese is only made when the cows are grazing on the summer Alpine pastures at least 1600 metres above sea level, in the south-west of Switzerland.

Traditional Gruyère methods have been used for making this cheese since 1930s by a group of Gruyère producing families living in the village of L’Etivaz. They withdrew from the government Gruyère making program due to concerns the qualities of the cheese were being compromised, and reverted to ancient methods. This involves making the cheese in traditional copper cauldrons over open wood fires.

The texture is smooth and creamy, and the flavour intense, fruity and slightly nutty.

Please contact one of our friendly sales representatives to enquire about our cheeses.