Alpine cheese L'Etivaz AOP Bio (organic)

Made on the Alp during summer

In 2000, the Etivaz was the first Swiss cheese to obtain the PDO labelling (Protected Designation of Origin). This delicious alpine cheese with its floral flavours is produced in an artisanal way according to precise specifications. Heating the milk in a copper cauldron which is placed over the fire is part of those specifications. The smell of the fire, the atmosphere around the cauldron, Nicolas turning his milk – those are all magical moments that form part of the tradition handed down from one generation to another.

The Mottier family produces Etivaz on the Alp Pâquier-Mottier from mid-May to the beginning of October. It is made from the unpasteurized milk from the 35 horned Simmental cows. Recently, it has been shown that milk and dairy products from cows with horns are much more digestible and thus better for people suffering from allergies.

It is very important to mention that the cows are fed with mountain herbs and flowers only.

For the rest of the year, the milk is taken to the village cheese dairy Les Moulins for the production of organic Gruyère and other organic cheese specialities.

Numerous studies have shown that alpine cheese does not only tastes good but is healthy at the same time. As cows feed on alpine flora, the cheese contains more omega 3 fatty acids. These help to reduce cholesterol, thus reducing the risk of cardiovascular disease.

  • Farmer: Nicolas Mottier - NM/20

  • Number of years as a producer: 8 

  • Production per season: 3000 kg    

  • Production per season: 150 "meules" (the whole cheese) 

  • Cheese-making period: June to August 

Nicolas Mottier

For me, the cheesemaker's pride is to watch him work, maintaining his familiar gestures.


The different types of cheese available for sale

Un morceau de fromage vieux Etivaz
Old Cheese
Etivaz Demeter
Un morceau de fromage jeune Etivaz
Etivaz Demeter
une planche avec un morceau de fromage extra vieux
Etivaz Bio 2013