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.
