Crafted only between 10 May and 10 October, this exceptional cheese is a true reflection of the region’s traditions, community spirit, and alpine geography. Each summer, farming families migrate with their animals to high-altitude pastures in the Alps, ranging from 1000 to 2000 metres. They settle into small chalets equipped for cheesemaking, where each morning, cheese is prepared in a copper cauldron over a wood fire. The curds are set using the natural flora in the raw milk and shaped into large hoops. The wood smoke subtly infuses the cheese with flavour, while the rich alpine pastures contribute aromatic and fruity notes to the paste.
Within seven days, the wheels are transported down the mountain to the maturation caves of L’Etivaz, where over 70 producers come together to ripen their cheeses communally.
The rustic nature of this cheese ensures that each wheel is truly unique.