Aging Evitaz Cheese: How Long For The Perfect Taste?

Evitaz cheese, or L'Etivaz, is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese and is similar to Gruyère surchoix in taste. But how long is it aged? Well, L'Etivaz is aged for 5 to 13 months before it is eaten, allowing it to develop its full flavor, aroma, and texture. This aging process, also known as ripening, is crucial in cheese-making and results in the distinct taste of L'Etivaz. The longer aging period also helps break down lactose, making it easier to digest for those who are lactose intolerant. So, the next time you enjoy a bite of L'Etivaz, remember the time and craftsmanship that went into creating this delicious Swiss treat!

Evitaz is aged for 5 to 13 months

Evitaz, or L'Etivaz, is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, similar to Gruyère surchoix in taste. The cheese is named after the village of L'Etivaz, a hamlet in the southwestern Swiss Alps, where it was first created by a group of 76 Gruyère-producing families in the 1930s.

These families believed that government regulations were compromising the qualities that made Gruyère special, so they withdrew from the Gruyère program and created their own cooperative in 1932, with the first cheese cellars built in 1934. Evitaz is made in the traditional way, only when the cows are doing their summer grazing in Alpine pastures, using traditional copper cauldrons and old-style, open wood fires.

The aging process for Evitaz results in a creamy, smooth, and flavorful cheese with a firm texture and a fruity, slightly nutty taste. The specific flavor can vary depending on the soil of the different pastures. Evitaz is formed into a wheel, with a diameter of 40 to 65 cm and a thickness of about 10 cm, weighing between 20 to 50 kg. It is typically eaten at the end of a meal with raisins, fresh figs, nuts, or slices of pear.

The cheese gets its name from the village of L'Etivaz

L'Etivaz is a hard Swiss cheese made from raw cow's milk. It is named after the village of L'Etivaz, a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. The cheese is made in the communes of Château-d'Œx, Rougemont, Rossinière, Ormont-Dessous, Ormont-Dessus, Leysin, Corbeyrier, Villeneuve, Ollon and Bex.

In the 1930s, a group of 76 Gruyère-producing families felt that government regulations were compromising the qualities that made good Gruyère. They withdrew from the government's Gruyère program and created their own cheese, naming it after the village they all lived in. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.

L'Etivaz is made in much the same way as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures. It must be made in traditional copper cauldrons, and only over old-style, open wood fires. The resulting cheese is a bit creamier and less sharp than antique Gruyère, yet smooth and flavourful. L'Etivaz has a firm texture with a fruity, slightly nutty flavour, which varies depending on the soil of the different pastures. It is yellow ivory in colour and slightly sticky due to its saltiness.

L'Etivaz is aged for 5 to 13 months before it is eaten. The cheese is formed into a wheel, 40 to 65 cm in diameter with a thickness of 10 cm and weighing from 20 to 50 kg. Originally, the cheese had a large distribution of tiny holes; however, the modern cheese rarely shows holes. One may see the occasional horizontal fissure under the rind. It is eaten at the end of a meal with raisins or fresh figs, or with nuts and slices of pear.

Evitaz is made from raw cow's milk

Evitaz, or L'Etivaz, is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, similar to Gruyère surchoix in taste. The name of the cheese comes from the hamlet of L'Etivaz in the Swiss Alps, where it originates.

Cow's milk is one of the most commonly used types of milk in cheese-making, along with milk from goats, sheep, and buffalo. The process of making cheese from raw cow's milk begins with adding bacterial culture to the milk, which creates lactic acid from the lactose, causing the milk to sour. Rennet is then added to coagulate the fats and proteins, creating a curd. Salt is added throughout the rest of the process.

The process of making Evitaz is quite specific and traditional. It is made only when the cows are doing their summer grazing in Alpine pastures. The cheese must be made in copper cauldrons over open wood fires. The resulting cheese is a bit creamier and less sharp than antique Gruyère, with a smooth and fruity, slightly nutty flavor. The texture is firm, and the color is yellow ivory.

Evitaz is aged for 5 to 13 months before it is eaten. Aging, or ripening, is an important part of the cheese-making process, as it allows the cheese to develop its full flavor, aroma, and texture. The longer the cheese is aged, the more intense the flavor becomes. The aging process also makes the cheese easier to digest, as the lactose in the milk breaks down into lactic acid.

It is classified as a Swiss-type or Alpine cheese

L’Etivaz is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, and its production involves traditional methods that showcase how cheese in the Alps was made hundreds of years ago. This cheese is a testament to the ancient traditions of Alpine cheese-making and is considered "the most aboriginal of all Alpine cheeses".

L’Etivaz is produced in the Vaud Alps, in the southwestern region of Switzerland, at elevations between 1,000 and 2,000 meters. The cheese is named after the hamlet of L'Etivaz, located just under the Col des Mosses in the Vaud canton. The cheesemaking process is deeply rooted in this region, with the cheese being crafted in small quantities by around 69 to 70 producers in the communes surrounding L'Etivaz.

The unique aspect of L’Etivaz is that it is only produced during the summer months, between May and October. This seasonal restriction is due to the reliance on milk from cows that graze on high-mountain pastures. During winter, these alpine meadows are covered in snow, and the cattle reside on the valley floor, where their milk is used for other purposes. The summer grazing in Alpine pastures gives the milk its distinct qualities, contributing to the flavour and texture of the final product.

The traditional methods employed in crafting L’Etivaz set it apart from modern cheesemaking techniques. The evening milk is left to stand at room temperature overnight to allow bacteria to grow naturally, without the use of refrigeration. The following day, the cream is skimmed, and the raw morning milk is combined with the previous day's whey as a culture. Animal rennet is added, and the mixture is heated in copper cauldrons over an open wood fire, imparting a subtle smoky aroma and a distinctive flavour to the cheese.

The young wheels of cheese are then transported to the L’Etivaz cooperative cellars, where they are matured for a minimum of five months on spruce shelves. The ageing process further enhances the flavour and texture of the cheese, resulting in a product that is intensely aromatic, creamy, and silky. The final product is a hard cheese with a fruity, slightly nutty flavour and a yellow ivory colour.

L’Etivaz is more than just a cheese; it is a preservation of traditional cheesemaking techniques that have been passed down for generations. By adhering to stringent production rules, L’Etivaz cheesemakers ensure that the unique qualities of this Swiss-type or Alpine cheese are maintained, offering consumers a taste of history and craftsmanship in every bite.

Evitaz is similar to Gruyère surchoix in taste

Evitaz, or L'Etivaz, is a hard Swiss cheese made from raw cow's milk. It is classified as a Swiss-type or Alpine cheese, and its taste is very similar to Gruyère surchoix. In fact, Evitaz was created by a group of Gruyère-producing families who felt that government regulations were allowing cheesemakers to compromise the qualities that made Gruyère special. So, in the 1930s, they withdrew from the government's Gruyère program and created their own cheese, naming it after the village they all lived in.

Evitaz is made in much the same way as Gruyère was 100 years ago. It is only made when the cows are doing their summer grazing in Alpine pastures, and it must be made in traditional copper cauldrons over old-style, open wood fires. The resulting cheese is a bit creamier and less sharp than Antique Gruyère, yet it is still smooth and flavorful. Evitaz has a firm texture with a fruity, slightly nutty flavor that varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness.

Gruyère surchoix is also a hard Swiss cheese, and it is known for its slightly sweet and nutty flavor. It is made in a similar way to Evitaz, with raw cow's milk heated in large copper cauldrons. The curds are then pressed and aged for several months to develop their characteristic flavor and texture.

Both Evitaz and Gruyère surchoix are aged for a similar length of time, with Evitaz being aged for 5 to 13 months and Gruyère surchoix typically being aged for several months to a year. The aging process is crucial to developing the full flavor, aroma, and texture of these cheeses. During aging, the lactose in the cheese breaks down further into lactic acid, making the cheese more sour and sharp over time. This process also makes the cheese easier to digest for those who are lactose intolerant. Additionally, the proteins in the cheese break down into amino acid compounds, giving the cheese fruity, nutty, or smoky flavors.

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