L'Etivaz
Hard, Alpine from Vaud, Switzerland
L’Etivaz AOP is made high in the Vaud Alps during the summer grazing season, traditionally in mountain chalets over wood fires from raw cow’s milk. Production is tied to the period when herds are on the alpine pastures, giving the cheese an unusually direct relationship with season and place. The wheels are firm, savoury and aromatic, and for me this is mountain cheese in its most romantic, but very real, form.
Tasting notes by Morgan McGlynn Carr