L’Etivaz Cheese Producers Association AOP

Delicious milk, naturally flavored with a hint of alpine flowers, is transformed into the famous L’Etivaz cheese. Big copper kettles filled with milk are hung over open fires in mountain chalets. After 6 to 12 months in the L’Etivaz cheese cellars the cheese is ready to be sold.

The Cooperative was created in 1932 to help farmers improve the quality and sales of their products. Today the Cooperative is composed of over 72 members and the cellars boast a storage capacity of 24,000 wheels of cheese.

The Cooperative is not only home to the cheese cellars but also to a shop filled with delicious local products and souvenirs, a reception hall and a viewing room with a film about the production of cheese. Farmers can deliver their milk directly to the back of the shop where workers transform this milk into a variety of yogurts.

L’Etivaz cheese was the first Swiss product to receive the prestigious AOP label in January 2000.