I keep stumbling across the fact that some Americans apparently think that “Swiss Cheese” is a particular type of cheese, close to what we in Switzerland know as Emmental.
So when I found a type of cheese that I hadn’t heard of before, and discovered you can can go and see it being made, I felt I had to tell someone.
L’Etivaz is a cheese made from raw milk, and is apparently produced over a wood
fire in chalets in the Alps at altitudes of up to 2,000m (7000ft).
If you visit the Maison de L’Etivaz, you’ll be able to visit the cheese aging cellar, taste the cheese (obviously) and if you want, get to see a slide show.
As the website is only in French I have no idea if they do the tours in English, but this is Switzerland, so they are bound to!
Open from May to September, and as they open at 07:30 through until 18:30, they are either desperate or expect a lot of visitors.
Either way, it deserves your support.
Tel. +41 (0)26 924 70 60, www.etivaz-aoc.ch
Photo: Flickr: doozzle
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