ORDER IN MULTIPLES OF 100G
Smoky and saline, with caramel and nutty sweetness
A step-back in time, Etivaz remains true to the ancient traditions of Alpine cheese making, and showcases how Gruyère would have been made hundreds of years ago. Made only in the months of May to October in small Alpine chalets, the milk is sourced from cows that graze the high-mountain pasture. An outstanding example of traditional cheese-making.