Manufacturer of L'Etivaz AOP, an alpine raw-milk cheese made over open wood fires in copper kettles.
Coopérative de Fromage L'Etivaz AOP
L'Etivaz (Château-d'Œx), Canton of VaudNew on Amplifa
About L'Etivaz AOP
The L'Etivaz AOP cooperative, based in the hamlet of L'Etivaz in the municipality of Château-d'Œx (Canton of Vaud), produces and matures the raw-milk alpine cheese L'Etivaz AOP. The cheese is made exclusively during the alpine summer season in traditional copper kettles over open wood fires and is then tended in the cooperative's own maturing cellars for 5 to 13 months (L'Etivaz Doux) or refined for 14 to 20 months (L'Etivaz Intense). The wheels weigh 20 to 50 kg with a diameter of 40 to 65 cm. The sales channels include on-site direct sales, an online shop for Switzerland, and specialty products such as fondue and Rebibes rolls. In addition to cheese production, the cooperative operates a visitor centre with guided cellar tours, tastings and virtual-reality experiences, as well as a village hall for around 160 people. As the first Swiss product besides wine, L'Etivaz received AOC certification in 2000, which became AOP in 2013.
- Site
- L'Etivaz, 1660 Château-d'Œx
- Processes
- Guided cellar tours with film, tasting and virtual reality, Rental of a village hall (approx. 160 people), Online shop
- Materials
- Raw milk (unpasteurized cow's milk), Copper kettles, Open wood fire
- Certificates
- AOP (appellation d'origine protégée, AOC since 2000), AOC / AOP (protected designation of origin and quality seal), ISO 9001
- Founded
- 1932
- Industries
- Alpine cheese / dairy processing, Agritourism
- 01
Alpine summer grazing of the cows on mountain pastures
- 02
Milk processing in copper kettles over open wood fires
- 03
Pressing and wheel forming
- 04
Maturing in the cooperative's own cellars (affinage)
- 05
Sale in the on-site shop and via the online shop
- 06
Visitor centre with guided tours and tastings
Raw materials & processes
Raw milk (unpasteurized cow's milk)
The only ingredient of the cheese, obtained exclusively from the summer alpine pastures of the producing municipalities.
Copper kettles
Traditional processing system over open wood fires in accordance with the AOP specification.
Open wood fire
Mandated traditional firing method that gives the rind and aroma their characteristic note.
Locations
L'Etivaz (Château-d'Œx)
CHDairy, affinage cellar, shop, visitor centre
- Part weight / size
- 20–50 kg per wheel
- Materials
- Raw milk
- Copper kettles over open wood fires
- Maturing cellars
- Visitor centre
- Village hall (approx. 160 people)
Products
Inside the production
Industries
Additional services
Quality & origin assurance
The production and maturing conditions are defined by the AOP (appellation d'origine protégée) since 2013 – previously AOC since 2000 – and are independently controlled. Production takes place exclusively in the defined municipalities of origin according to traditional methods.
| Evidence | L'Etivaz (Château-d'Œx) |
|---|---|
| AOC / AOP (protected designation of origin and quality seal) | |
| ISO 9001 |
History
- 1932
Founding of the cooperative by 76 Gruyère-producing families.
- 1934
Construction of the first maturing cellars.
- 2000
L'Etivaz becomes the first Swiss product (besides wine) to receive AOC certification.
- 2013
Certification changed from AOC to AOP (appellation d'origine protégée).