L'ETIVAZ au Lait Cru (AOP)瑞士埃提瓦茲硬質乳酪(生乳)

口感層次：大圓扁形，外皮為鵝黃色，內芯為淺黃色，質地緊實，口感柔軟滑順，濃厚的奶油香氣有果香氣。怡人的口感有蜂蜜和堅果的鹹香味道。乳酪板(cheese board)搭配梨子、葡萄乾、新鮮無花果、火腿、煙熏肉、堅果，風味更佳。

賞味方式：直接吃配麵包、沙拉、水果就很美味。適合早餐、開胃菜或下午茶點心食用，延展性佳，適合乳酪鍋(fondue)搭配香腸、馬鈴薯食用。或三明治、漢堡、鹹肉派等料理。搭配啤酒、白葡萄酒或是一支中等酒體的紅葡萄酒，都是不錯的選擇。

保存方法：請低溫2°C ~6°C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

L'Etivaz is made by hand essentially as Gruyère was 100 years ago. It is made only when the cows are doing their summer grazing in Alpine pastures from 10 May to 10 October, ver 3,000 cows graze in about 130 Alpine pastures located at altitudes of 1,000 to 2,000 metres, supplying each day rich, floral milk.It must be made in traditional copper cauldrons, and only over old-style, open wood fires.The ripening process brings out the rich, powerful aromas that come from the wide variety of grasses eaten by the cows.

The resulting cheese is a bit creamier and less sharp than Antique Gruyère, yet smooth and flavorful. L'Etivaz has a firm texture with a fruity, slightly nutty flavor, which varies depending on the soil of the different pastures. It is yellow ivory in color and slightly sticky due to its saltiness. It is aged for 5 to 13 months before it is eaten.

Its place of origin, L'Etivaz, is a hamlet in the southwestern Swiss Alps, just under the Col des Mosses in the canton of Vaud. It has about 150 inhabitants. In the 1930s, a group of 76 Gruyère producing families felt that government regulations were allowing cheesemakers to compromise the qualities that made good Gruyère so special. They withdrew from the government's Gruyère program, and "created" their own cheese - L'Etivaz - named for the village around which they all lived. They founded a cooperative in 1932, and the first cheese cellars were built in 1934.