Our guest continental cheese!
Etivaz is an extraordinary Swiss alpine cheese made to an ancient gruyere recipe, in a copper vat over an open fire. Once made, it is taken down the mountain to age in an affinage for a week before further maturation.
Nutty, slightly smoky, with big fruity notes, this is not one to be missed!
Made using unpasteurised cow’s milk and traditional rennet.
Our guest continental cheese!
Etivaz is an extraordinary Swiss alpine cheese made to an ancient gruyere recipe, in a copper vat over an open fire. Once made, it is taken down the mountain to age in an affinage for a week before further maturation.
Nutty, slightly smoky, with big fruity notes, this is not one to be missed!
Made using unpasteurised cow’s milk and traditional rennet.
